The Best Gingerbread Cookies

Cookies are my absolute favourite treat on earth.  When I was pregnant both times, every Saturday I would walk up to our local bakery and get myself my favourite Nutella biscotti.  To this day when I have them, I think of my belly and my babies.  I half joke that the girls were built on biscotti.  Foods hold such special memories, don’t they?

That rings especially true for holiday treats steeped in tradition and memories.  For me that is always the classic gingerbread made (and perfected) my Mom every year.  She has passed that recipe down to me and the girls and I bake them every holiday season.  They are the ABSOLUTE best gingerbread cookies ever, the end, full stop.  I firmly believe the best recipes come from the old school ones that were typed onto recipe cards and kept in those little card containers. Well-loved with a smattering of buttered fingerprints and spelling mistakes. 

So, if you’re planning on baking this holiday season, here is my Ma’s gingerbread recipe. She is no gatekeeper of the good stuff!  In fact, it brings her great joy to share her recipes with the hopes that they bring others a little joy, too.

In a food processor** mix the following:

  • 2/3 cup softened butter

  • ½ cup white sugar

  • 2 tsp ground ginger

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • 1 unbeaten egg

  • ¾ cup molasses 

Mix together and add a bit at a time to the above mixture:

  • 3 cups flour

  • 1 tsp baking powder

  • 1 tsp baking soda

Refrigerate for 2 hours for easier handling.

Roll out on well-floured surface and use cookie cutters for shapes you desire.

Bake on greased cookie sheet at 350 degress for 8-10 mins.

**I’ve made them in a bowl with my hand mixer (with really soft butter) and they worked out perfectly.  So, if you don’t have a food processor, no worries.  They also mix well in a stand mixer.  

If you try them tag me and let me know!

 

Happy baking and big love, always,

Danielle

FoodMcKenzie ClarkeComment