Quick, Easy Gingerbread Cookies

By davidv

This recipe is prepared with the Oster 4-in-1 Cordless Twisting Hand Mixer and Blender (K34003).

Note: To make traditional cut-out gingerbread cookies, make the following adjustments to the recipe below: use 1/2 tsp. baking soda, 1-1/2 sticks butter, 1-1/4 cups sugar, and 1/4 cup plus 1 Tbsp. molasses. Prepare the dough as directed, and chill for two hours. Roll, cut, and bake at 350°F for 12 - 15 minutes.

Ingredients

• Ingredients:
• 2-1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1-3/4 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1 stick unsalted butter, softened
• 1-1/2 cups sugar
• 1 egg
• 1/4 cup molasses
• 1 tsp. fresh lemon juice
• Extra sugar for rolling dough balls

Preparation

Step 1

Directions:

Preheat oven to 325°F.

Sift the flour, baking soda, and spices into a bowl. Set aside.

With an electric mixer, cream the butter and sugar. Add the egg, molasses, and lemon juice. Mix until combined. Incorporate the flour mixture and mix on low speed until a soft dough forms. Be careful not to over mix.

Shape the dough into 1-inch balls. Roll the balls in sugar and place them 2 inches apart on lightly greased or parchment paper-lined baking sheets.

Bake for 18 – 20 minutes, until the cookies are just firm to the touch. Transfer the cookies to a wire rack for cooling.