These soft & sweet Gingerbread cookies will blow you away!
"Home is where heart is. Heart where cookie is. Math clear: home is cookie." –Cookie Monster
Baking Tips:
1. Make sure you are using a quality butter! It doesn't need to be extravagant like Echiré butter but brands like 'Kerrygold' and 'Land O'Lakes' are my favorites for baking.
2. Always sift your dry ingredients such as flour, sugar, salt and especially baking powder and baking soda. This will break up any lumps and make it easier to mix into other ingredients.
3. Invest in a nice baking pan and some parchment paper. The last thing you want is a low quality baking pan that warps and ruins your cookies. I prefer the bakeware from 'Sur La Table' or 'Le Creuset' but no matter what brand you choose, this will save you so much headache when baking.
4. Allow the cookies to cool before moving them. Yes I know it's tempting but leave those cookies alone!
5. This recipe makes 20-24 delicious cookies.
Ingredients
¾ Cup Unsalted Butter, softened
1 Cup Granulated Sugar
¼ Cup Molasses
4 Tbsp. Unsweetened Applesauce
2 ½ Cups All-Purpose Flour
2 Tsp. Ground Ginger
2 Tsp. Baking Soda
1 ½ Tsp. Saigon Cinnamon
½ Tsp. Salt
*Optional: ¼ Tsp. Allspice (Adds a little extra bite of spice, if you like that)
Directions
Place two oven racks in the middle of the oven and preheat to 350° degrees
In a medium bowl or mixer, blend Sugar and Butter until fluffy.
Mix in the Applesauce and Molasses until well combined.
Next, using a large bowl, sift Flour, Ginger, Cinnamon, Baking Soda, and Salt. Gently whisk to combine.
Pour wet ingredients into dry ingredients and slowly mix until well combined and a cookie dough is fully formed.
Next, using a Cookie Scooper or your hands, scoop out walnut size amounts of cookie dough and shape them into balls. Place dough balls 2 inches apart on cookie sheets.
Use the back of a dinner spoon to slightly press dough balls to form a thick disk shape (Be careful not to flatten them)
Important: Bake for 6 minutes with one cookie sheet on the top rack and on the bottom rack. Then, rotate the cookie sheets to opposite racks and bake for another 5 - 6 minutes. Allow cookies to cool for a bit before transferring to a wire/cookie rack to finish cooling. Enjoy!
