by Caitlin Saniga
Write down this recipe, and store it in your favorite cookbook forever. It’s simple but perfect.
- 3 cups whole-wheat flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1 teaspoon vanilla extract
Mix the flour, ginger, cinnamon, nutmeg, baking soda and salt in a large bowl. Set aside. Beat the butter and brown sugar in a large bowl with until light and fluffy. Add the molasses, egg and vanilla; mix well. Gradually beat in the flour mixture on low speed until well mixed. Press dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat the oven to 350 degrees. On a lightly floured work surface, roll out the dough to 1/4-inch thickness. Use cookie cutters to cut out shapes. Place 1 inch apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks to cool completely. Decorate the cooled cookies as desired. Store the cookies in airtight container up to 1 week.
Makes about 2 dozen.
Recipe adapted from: AllRecipes.com
I can almost taste them that photo is so inviting!
I only wish you could taste them!
— Caitlin