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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gingerbread Cookies (Soft and Chewy) Recipe

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This recipe for Gingerbread Cookies (Soft and Chewy) is from Susie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cookies:
1 c. unsalted butter
1 c. granulated sugar
1 c. molasses
1 egg
2 tbsp. white vinegar
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. ground cloves ( I used 1/2 tsp.)
5 c. flour
Directions:
Directions:
Beat butter, sugar, and molasses in a stand mixer or very large bowl with a hand mixer, until smooth. Mix in the egg, then add the vinegar, baking soda, salt, and spices. Mix until combined. Mixture may look a bit curdled, that's normal.
Mix in the flour, 1 cup at a time, until dough forms. Divide dough into two sections. Roll each section to 1/4" thickness between sheets of parchment paper. Chill for at least 30 minutes.
Preheat oven to 375 degrees. Line cookie sheets with parchment paper. Cut shapes and place on pan. Chill another 10 minutes before baking. Bake 8-12 minutes, depending on cookie size. Keep uncooked dough chilled. After cookies are cooled, decorate as you wish.
If you don't want to cut them out, Roll into balls and flatten with the palm of your hand. Bake about 9 minutes.

 

 

 

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