Monday, December 3, 2012

Lil' gingerbread cookie clouds

This was a great recipe from that I added a few changes to. If your in the mood for gingerbread and want a softer version of this Christmas classic then this is your kinda recipe...

Gingerbread Cookie Clouds

3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. 
Wrap in plastic wrap. Refrigerate 4 hours or overnight, Or if your in a hurry like me you can place dough in freezer for about 45min. long enough for the butter to harden. Preheat oven to 350°F. Shape dough into 2-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 10 to 15 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.