Tuesday, December 23, 2008

Gingerbread Cookies

I know these aren't nearly close to being a decent gingerbread cookies in terms of the decoration, but let me tell you, these cookies are very close to being the perfect gingerbread cookies when it comes to their taste. They also happen to be my favorite holiday cookie. I guess I have a soft spot for all things spicy. These cookies have a lot of character to them despite their cardboardy and somewhat homely appearence. These cookies were pretty easy to put together and I actually have a recipe that I can include, so here you go:

Recipe Source -California School of Culinary Arts (CSCA)

8 oz butter
7 oz sugar
1 egg
1/2 cup molasses
18 oz flour
1 tbsp cocoa
1 tbsp ginger
2 tsp cloves
1 tsp cinnmaon
3/4 tsp b soda
1/2 tsp salt

Creamed method..cream butter, sugar and eggs. Add molasses, scrape down sides. Sift all dry ingredients. Add to creamed mixture. Dough will be somewhat stiff. Turn out a plastic wrap, flatten and chill over night. Roll out to 1/4 inch thick. Cut and bake at 350 for about 10 mins. Do not overbake.


Youth World said...

Are the measurements for the dry ingredients in volume or weight?

Payal Shah said...

Both...Flour in weight and the rest by volume!

jenni said...

what altitude are you at? Want to make some gingerbread cookies but I'm at 7,000 feet so it makes things tricky. Are all of our recipes adjusted to high altitude?

Ginger said...

Delicious cookies! This is the best recipe we've come across yet (our son loves gingerbread -& so do I). Thank you!

Anonymous said...

Can this be translated to cups? I want to make these bit I have no idea how I would measure the oz

Michael Schneider said...

> Our Earlier Heaven... said...
"Can this be translated to cups? I want to make these bit I have no idea how I would measure the oz"

You use a scale.

Sarah said...

These are my favorite gingerbread cookies ever - thanks so much!

Ashley Bagaporo said...

8oz is 1 cup