Momma Brennan’s Gingerbread Cookies

Bake one batch of these cookies and you will never need to try another recipe. They have just the right amount of spice and the dough is so easy to work with. Make sure you keep some of this dough in the fridge over the holidays so you can have quick access to some delicious, homemade cookies. The dough will keep for about 1 week in the fridge as long as it is wrapped up well.

 

2 ½ c. all purpose flour

1 ½ tsp. cinnamon

½ c. white sugar

1 tsp. baking powder

½ c. unsulphured molasses

1 tsp. ground, powdered ginger

1 tsp. ground cloves

½ tsp. baking soda

½ tsp. salt

1 egg

¼ c. water

1. Set aside the flour and water.

2. Combine all other ingredients

3. Add flour and alternate with adding the water. You may not need all the water, add until dough is moist but not overly sticky

4. Wrap in plastic wrap (or gallon size zip top plastic bag) and then wrap in aluminum foil

5. Refrigerate a few hours or overnight. You can place in the freezer if you are in a hurry and want to make them the same day. You want the dough to feel firm enough to roll out while holding it’s shape.

6. When ready to roll out dough, PREHEAT oven to 375. Sprinkle surface with powdered sugar (this keeps the cookies from tasty too “floury”). Re-sprinkle as needed to prevent dough from sticking. Roll dough to ¼” thick. Use desired cookie cutters.

7. Place on cookie sheet and bake for 6-7 minutes. Cookies are already brown, so it is easy to overbake. Cool on cooling rack and frost as desired.