It has been a busy week over at the Clark house as we finished our last minute holiday preparations. I am so glad to finally have all of the knitted gifts done for everyone, the presents all wrapped, and am looking forward to being able to enjoy another holiday season with my family. We even managed to squeeze in a birthday party this weekend for our Emily and had every single family member there, which is no small feat! I will share more about her party after the holidays! After all, who wants to talk about birthday parties with the chaos of the holidays going on?
Today I wanted to share a fun recipe for big batch cookies that are perfect for toting to your next holiday get together. These are a soft drop cookie that incorporate all of the delicious flavors of gingerbread without the labor of cutting cookies out. Of course, we offer a great tutorial on how to create those perfect cut-out cookies if that is what you are into…Me? I love to keep it as simple as possible and these are just the ticket!
Whether you are enjoying these cookies, serving a batch of warm gingerbread waffles for a special Christmas treat, or even baking a few gingerbread donuts for a fun morning snack, I hope you can find a way to sneak a little gingerbread into your lives!
Soft Gingerbread Cookies
1 cup butter, softened
1 1/2 cups brown sugar, packed
2 eggs beaten
1 tablespoon ground ginger
1/2 cup molasses
1 1/2 cups boiling water
1 1/2 teaspoon baking soda
5 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 tablespoon cinnamon
1 cup chopped walnuts (optional)
Cream butter and sugar in a large mixing bowl; blend in eggs. Mix in ginger and molasses; stir in boiling water. Set aside. Combine remaining ingredients, except the nuts. Add these to your sugar mixture. Fold in walnuts (if desired) and then cover & refrigerate the dough for at least two hours. Drop by teaspoonfuls onto baking sheets (do not grease). Bake at 425 degrees for 10 to 12 minutes. This recipe makes approximately six dozen cookies.
Enjoy with a big glass of milk or a little homemade cocoa for a fun winter treat!
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they look good my youngest loves all things pumpkin I wonder if she’d like gingerbread??
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Amy Reply:
December 20th, 2010 at 11:30 am
They are very similar to those pumpkin cookies because of the texture. I think she would really like them! Happy Baking!!
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Amy – I’m in the process of making these cookies right now, and even decreasing the baking time by a few minutes, these are coming out really dark on the bottoms. Is the baking temp really 425? I have just never baked cookies at the high of a temp before… The flavor is great, but they are just not coming out perfect.
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Amy Reply:
December 20th, 2010 at 6:28 pm
Jodi- I just went back to my recipe and it is 425! You could try decreasing the temperature on your oven or decrease the cooking time by a few minutes if they are baking dark in your oven. If you have an oven thermometer, you could also check and make sure your oven isn’t running too hot! I am just thankful it wasn’t a typo
My batch came out right so let me know if you have success with adjusting the temperature!
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Amy Reply:
December 20th, 2010 at 6:32 pm
One other thing is that you could pull them out at eight minutes and let them set up on the cookie sheet since they are going too dark for you. If you have parchment paper, you could line the cookie sheet. I find that different cookie sheets yield different cooking time sometimes as well. If all else fails, decrease the temperature to 400 degrees and cook for ten minutes. Sorry that the batches aren’t turning out in your oven.
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