Greg and I enjoy chewy, soft cookies. I did some research to find a recipe for chewy gingerbread. You can make them as thin or as thick as you would like – even the thin ones are chewy and soft. Plus they stay that way even after you store them. They are addicting with the chewiness and wonderful spices. You may not know, but many years ago I painted and sold ceramics. I painted a series of Christmas Santa’s that I showcase throughout the year in our glass cabinet. Below is a picture of my Gingerbread Christmas Santa!
Each year I enjoy making and sharing Christmas cookies and decorating our Victorian Christmas tree with my husband. In a later posting I will share pictures of our Christmas tree – but for now I would like to share a few favorite ornaments. Below is our precious angel. We only have one so we always find a special spot on our tree!
I love music so the below ornament spoke to me as soon as I saw it!
Wouldn’t it be nice if there could be peace on earth?
Now on to the recipe!
3 cups bread flour
¾ cup dark brown sugar
1-tablespoon ground cinnamon
1-tablespoon ground ginger
1-teaspoon ground cloves
½ teaspoon salt
¾ teaspoon baking soda
¾ cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly
¾ cup molasses
2 tablespoons milk
Combine together flour, sugar, cinnamon, ginger, cloves, salt and baking soda and blend using a mixer at low speed. Stop mixer and add butter pieces; mix until mixture is sandy and resembles fine meal. Gradually add molasses and milk; mix until dough is evenly moistened and blended through. Place in refrigerator for a few hours or even overnight.
Line two cookie sheets with parchment paper. Place some flour on a board and rolling pin. Working with a small portion of dough, roll the dough to ¼-inch thick and cut out your gingerbread people. Place on cookie sheet.
Preheat oven to 350 degrees F. Bake 6 – 10 minutes.
Once cookies are cool, decorate with icing, if desired. I like to use Wilton’s Decorating Icing with their decorating tips to ice the cookies. This makes it quick to decorate them without having to make the icing. Plus I can seal the container for later use.
Store the cookies in an airtight container and keep in a cool area. Consider using wax paper between the layers of cookies so they do not stick together.