Chewy Gingerbread Cookies

Finally, a feeling of Fall has come into the air. It’s still 85* during the day, but at night its been cooling down enough to throw a light blanket on the bed.

And what does fall put me in the mood for? Pumpkin! And what does pumpkin make me crave? Spices! Enter the first autumny recipe of the year:

Chewy Gingerbread Cookies
Adapted from New York Times Cookbook “Gingerbread Men” p. 717

2/3 cup butter, at room temperature
1/2 c. packed brown sugar
2 tsp. ground ginger
2 tsp. cinnamon
1/4 tsp. ground cloves
dash of salt
3/4 c. molasses
1.5 c. all-purpose flour
1.5 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
Chocolate chips for decoration (optional)
Powdered sugar for decoration (optional)

1. Cream together butter, sugar, spices and salt. Add the egg and mix thoroughly. Add molasses and blend.
2. In a large bowl, mix flour, baking soda and baking powder. Add the molasses mixture and stir until thoroughly combined.

3. Preheat oven to 375*
4. With a rolling pin, roll out dough to about 1/8 inch thickness. Use cookie cutters to cut whatever shaped cookies you desire.

5. Place cookies on parchment paper or buttered baking sheet. If using chocolate chips, decorate the tops of the cookies with as many as you like.

6. Bake for 10 to 12 minutes.
7. Cool for a few minutes. If you are using powdered sugar, sprinkle on top of the cookies. I cut a little piece of paper to place on the cookie while I sprinkled on the sugar. It made a nice little negative decoration.

What are you excited to cook this Fall?


11 responses to “Chewy Gingerbread Cookies

  1. I was wondering what the green leafy ingredient was in your wasabi potato salad. You never added that to your list of ingredients.
    Gail Hollingsworth

  2. I think your love of everything pumpkin comes from spending your early childhood in Morton, Illinois “Pumpkin Capital of the World”. Anyway, here’s a recipe I found last year that is absolutely fall-tastic!!

    Pumpkin Soup
    2 T. butter
    1 c. diced onion
    1 T. all-purpose flour
    3 c. chicken broth
    1 can (15 oz.) pumpkin (NOT pumpkin pie mix)
    1 T. honey
    1/2 t. salt
    1/4 t. ground nutmeg
    1 T. chopped tarragon
    1/4 t. pepper
    1 can (12 oz.) evaporated milk
    Sour Cream (optional)

    Melt butter in large saucepan over medium heat. Add onion and saute until softened.
    Stir in flour. Cook 2 minutes. Gradually add chicken broth, and cook over medium heat, stirring constantly until thickened.
    Stir in pumpkin and next five ingredients; reduce heat, simmer 10 minutes. Stir in milk and heat additional 3 minutes. Stir in teaspoon of sour cream, if desired, and sprinkle soup with chopped tarragon before serving.

    Don’t skip the sour cream at the end, it’s not the same without it. Enjoy!

  3. This looks Incredible! Thanks for sharing. I’ll make this ASAP and post…can’t wait!!

  4. I LOVE the fall-inspired recipe!! I’ve actually never had gingerbread so I think I’ll need to try these! 🙂

  5. I am loving all the spicy fall flavors. Yum

  6. those cookies were a hit on the roof!

  7. The look delicious, and the hearts add just the extra special little touch!

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