Monday, October 6, 2014

Soft Gingerbread Cookies



We really do love gingerbread.

When I think of gingerbread cookies, I think of the little people . . .

and honestly, I kind of have a hard time eating one of those cookies.

I'm not really sure why!

But when I think of gingerbread, I'm reminded of a fabulous gingerbread loaf that we used to eat.

It was wonderful!

Last night I found this recipe in a cookbook by Silvana Nardone and on a whim, I mixed it up.

I didn't really know what to expect.

But what we pulled from the oven was wonderful!

They look like a perfect cookie you might find at a bakery.

Round.

Pillow-y.

Deep brown.

I made a variation to the recipe and I'm kind of happy with it!

I was out of ginger, so I just substituted cinnamon.

Because we love cinnamon

and because I had everything mixed together when I realized I had no ginger.

There was no turning back, huh!

So instead of gingerbread cookies,

I guess these are cinnamonbread cookies!

My boy cherub liked them tons!


I like that they're not super sweet!

The cocoa in the recipe gives the cookies the deep color and the molasses gives the deep flavor!

While I made these gluten free, I really think all-purpose flour is an easy substitute!  If you make it with "regular flour," leave a comment to let others know how it worked out for you!

Soft Gingerbread Cookies

1 1/2 cup gluten free flour
2 TBSP cocoa powder
2 tsp ginger (or cinnamon if you don't have any ginger!)
1 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup packed brown sugar
1/2 cup oil
3 TBSP molasses
1 egg

Preheat oven to 350 degrees.

In a large bowl, mix the flour and the next 7 ingredients together.  Whisk together to blend well.

In a smaller bowl, beat the egg, oil, and molasses together.

Pour into the flour mixture and, by hand, mix together until you have the flour mixture thoroughly incorporated.

Using a cookie scoop, drop by 1 1/2 TBSP onto a cookie sheet.  (If you have the Pampered Chef cookie scoops, it is the "medium" scoop).

Bake for 8 minutes.

Allow to cool on the pan for 3 minutes before transferring to a cooling rack.




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