Most Christmas’ I made gingersnaps. This year I decided to make traditional gingerbread cookies. This recipe mixed up nice and the cookies were soft on the inside but crisp on the outside.
Crisp but soft cookies.
Start my mixing together the wet ingredients.
Slowly add the dry ingredient. Slowly mix will adding. Add the flour last. Mix well.
The dough will be very soft. Put it in the fridge for a hour to rest.
Take the dough out of the fridge. Take a handful of dough and making it into a ball. Place the ball on a flour surface. Start flattening the dough with a rolling pin. You will want the dough a bit thicker than sugar cookie dough. This will allow the cookies to be soft and instead of think and crisp.
When dough is desired thickness. Start cutting out shapes. Re-roll dough again and cut out more shapes. Do this until all the dough is gone.
Bake in a 350 degree oven for about 10 minutes. Watch carefully near the 8 minute mark.
Allow the cookies to cool on the pan for a minute or two. Any longer than that the cookie will be come crisp and break when attempting to remove from pan. Allow to rest on a cooling rack.
These cookies freeze nicely. Let them lay flat in freezer otherwise they will break.