But before we go into the recipe, I just wanted to reflect: this was the first cookie swap I've ever participated in and it was awesome! There is a special kind of joy about getting cookies of an unknown variety in the mail and I even found myself giddy while waiting in line at the post office to mail mine off. Thank you Love and Olive Oil for connecting me to this cookie swap! I look forward to participating again next year!
Thank you Bake Eat Repeat for mailing me absolutely amazing soft and chewy ginger spice cookies cookies! They were delicious!
And now....drumroll please....the recipe!!
3 cups flour
2 tsp ground ginger
1 tsp group cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp salt
3/4 cup softened butter
3/4 cup firmly packed brown sugar
1/2 cup molasses or think honey
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt into a large bowl.
Beat butter and brown sugar in a separate bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well.
Gradually beat in flour mixture on low speed until well mixed.
(It should have this consistency)
2. Preheat oven to 350*F. Roll out dough to 1/4 inch thickness on lightly floured work surface (don't be shy on the flour!)
(Don't be shy with the flour, it will keep your gingerbread people will shaped)
Cut into the gingerbread with cookie cutters of your choice. Place 1 inch apart on ungreased baking sheets.
3. Bake 8-10 minutes or until ledges of cookies are set and just begin to brown.
Cool on baking sheet 1-2 minutes. Remove to wire racks; cool completely.
(This is just the beginning of the 6 dozen cookies we baked)
Decorate cooled cookies as desired.
(Can you call it foul play when it is so irresistible? :P )