Gingerbread Cookies
¾ cup butter, softened
¾ cup brown sugar
½ cup molasses
1 egg
2 teaspoons vanilla
3 cups flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
3 teaspoons ginger
1 ½ teaspoons cinnamon
¼ teaspoon cloves
In a large mixing bowl cream together butter and sugar. Add molasses, egg, and vanilla and mix well. Add flour and remaining dry ingredients. Mix well. Wrap dough in plastic wrap and chill for about 2 hours (or up to 4 days). Let dough sit at room temperature for about 20 minutes before rolling out and cutting into shapes. Bake at 350 degrees for 6 to 8 minutes, depending on size.
While cookies are still hot, use a pastry brush to brush orange glaze over each cookie. (To make orange glaze, use the zest and the juice from an orange and whisk in about 1 to 1 ½ cups powdered sugar, should be consistency of Elmer’s glue).
¾ cup brown sugar
½ cup molasses
1 egg
2 teaspoons vanilla
3 cups flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
3 teaspoons ginger
1 ½ teaspoons cinnamon
¼ teaspoon cloves
In a large mixing bowl cream together butter and sugar. Add molasses, egg, and vanilla and mix well. Add flour and remaining dry ingredients. Mix well. Wrap dough in plastic wrap and chill for about 2 hours (or up to 4 days). Let dough sit at room temperature for about 20 minutes before rolling out and cutting into shapes. Bake at 350 degrees for 6 to 8 minutes, depending on size.
While cookies are still hot, use a pastry brush to brush orange glaze over each cookie. (To make orange glaze, use the zest and the juice from an orange and whisk in about 1 to 1 ½ cups powdered sugar, should be consistency of Elmer’s glue).
