Gingerbread Cookies

I hope you all are having a marvelous week! I'm almost done with Christmas shopping...talk about getting down to crunch time, huh? I'm so looking forward to this weekend and Christmas though. Our Papa Joe is flying in tomorrow to spend the holiday with us and tomorrow is my last day of work for the year, too! One more sleep and then it'll really feel like Christmas!

During the Christmas season, I bake ALL the cookies. I love baking so much so Christmas time is like an awesome marathon to me. One kind of cookie I've always struggled with though are gingerbread cookies. I love them but have never been able to get them quite right. I like cookies to be on the soft side and they always turn out too crisp for my liking. Well this year I finally nailed it! I tweaked my recipe a bit more and voila, the perfect gingerbread cookies came out of the oven! So here is my new and improved, delicious gingerbread cookie recipe!

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Ingredients​

• 1 cup butter (room temperature)
• 1 cup granulated white sugar
• 1 egg
• 1 cup dark molasses
• 2 Tbsp white vinegar
• 5 cups flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• Powder sugar

Instructions

1. Cream butter in a mixer. Gradually add in white sugar. Beat until well combined and fluffy...about 3 minutes.
2. Beat in egg, molasses, and white vinegar.
3. Sift dry ingredients together (flour, baking soda, salt, ginger, cinnamon, cloves).
4. Gradually mix in dry ingredients in to mixer. Use the paddle attachment to combine. Do not over mix! Once dough is mixed and free of clumps, stop mixing.
5. If you want to roll out the dough to do cutouts then cover dough with plastic wrap and put in the fridge for 1 hour. If you want round drop cookies then you can skip this part.
6. Heat oven to 350 degrees F. We have a convection oven and use that setting, so if you have one, use it, if not, no big deal.
7. Scoop out or place cut out cookies on to a cookie tray.
8. Bake at 350 for 9 minutes.
9. Leave cookies on cookie sheet for 2 minutes after taking them out of the oven. Then transfer them to a cookie rack to finish cooling.
10. Top with powder sugar.

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