My little Gingerbread Cookies are perfect for this time of year. They’re easy, they’re quick, they make your house smell like the holidays and they stay fresh for several days in an airtight container. I like mine with coffee…Kensington likes her’s with a little cream cheese frosting on top. No matter how you enjoy them, they’ll be a hit!
This recipe makes about 2 dozen cookies.
½ cup butter, softened
½ cup brown sugar (I use light brown)
½ cup molasses
1½ cups all purpose flour
1 teaspoon baking soda
1½ teaspoons ground ginger
1 teaspoon pumpkin pie spice
Preheat your oven to 350 degrees.
Line a cookie sheet with parchment paper (for easy clean up) or lightly spray with cooking spray. Set aside.
In a mixing bowl, beat your butter and brown sugar until nice and creamy. Next, beat in your molasses. Set aside.
In a second mixing bowl, whisk together your flour, baking soda, ginger and pumpkin pie spice. Slowly beat this mixture into your molasses mixture. Do not over mix.
Once your dough is combined, cover and refrigerate about an hour (so it’s easier to roll into balls).
After an hour, roll out your dough into balls (a little smaller than golf ball size) and place on prepared baking sheet.
Pop in the oven and bake about 8 minutes.
Remove from oven and enjoy warm or room temp (or later, with a dollop of frosting!).
The holidays plus cookies just go together! xo