Wednesday, January 7, 2015

Gingerbread Cookies

I am a huge fan of gingerbread cookies.  I like their crispness and the dark flavors of the gingerbread.  Paired with royal icing, these cookies are perfect for dunking, which is my test for a good cookie!

3 tbsp unsalted butter, softened
3/4 cup firmly packed brown sugar
1/2 cup unsweetened applesauce
1 large egg
1/3 cup dark molasses
3 cups all-purpose flour 
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp ground cloves

Preheat the oven to 350.  In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well.nIn another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, mix well. Divide the dough into two balls, flattened; cover with plastic wrap and chill in the refrigerator.  Two hours should do it. Get the dough out, dust the work surface with some flour.  Work with one ball of dough at a time and refrigerate the other.  Roll the dough out to 1/8 to 1/4 thickness.  Remember to use a little flour if the dough is sticky.  Use a cookie cutter dipped in flour to cut out cookies.   Place the cookies 1 or 2 inches apart on a greased baking sheet. Bake 10-12 minutes.