Tuesday, December 2, 2008

Soft Gingerbread Cookies

You know what I'm talking about - those storebought gingerbread cookies are hard as a rock. I made this recipe up an hour before meeting my boyfriend's family for Thanksgiving, because I wanted to give everyone a little treat. We didn't even have cookie cutters, that's ok! We drew out a gingerbread pattern from online, made a wax paper template, and cut them out ourselves from the dough!

  • 2 Eggs
  • butter - softened- 1 1/2 sticks
  • Vanilla extract - 1 tbsp
  • Brown sugar - 1 cup
  • white sugar - 1 cup
  • ginger powder - 2 tbsp
  • maple syrup (leftover from a friend in Canadawho gave me a souveneir)
  • - 1/4 cup
  • baking soda - 1 1/2 tsp
  • all purpose flour - 2 cups
  • wheat flour - 1/2 cup

Beat butter,brown and white sugar, and syrup until well mixed
Add the eggs and vanilla, and beat on medium until slightly fluffy
Then add the flour and baking soda, and mix well for a few seconds
cool the dough a little in the fridge, roll out, put on a sheet pan, bake at 375 for 10 minutes or less until the edge is a little brown.

Then take out and cut into gingerbread shapes, and add quick frosting touches. You'll have a soft homemade gingerbread cookie that everyone will be talking about!



At December 21, 2008 2:25 PM , Blogger Jim Long said...

Well Mr. Perfect Chef (grin) some of us might like to know HOW MANY EGGS and HOW MUCH FLOUR. The gingerbread men look great. I enjoy your postings. Do you have the link from your Linked-In profile to this blog?

Glad you are posting your recipes. Next, the book, then the t.v show, then famous Chef C. will be too important to talk to us little folks.
Hehe. Jim


Post a Comment

Links to this post:

Create a Link

<< Home