Gingerbread Cookies

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Soft and Chewy.... just the way gingerbread should be!

Originally I used Pioneer Woman's gingerbread recipe but then I tweeked it a bit.  I brought down the molasses and used a little dark Karo syrup to fill in the blanks.  I also eliminated the maple flavor, its just not my thing. I cut them quite thick (1/4 or more!) and cooked them at *325 for 7 minutes exactly.  Yummy.  Chewy.  Perfect with hot cocoa!

QUICK NOTE:  Feel free to add extra ginger, cinnamon, nutmeg and ground cloves.  I prefer a little milder tasting gingerbread cookie however when baking for the Mancavers I up ALL spices, they like BIG flavor in their gingerbread cookies.


Mix together dry ingredients in a large bowl:

6 C. Flour
1 tea Salt
1 tea Ginger
1/2 tea Fresh Nutmeg (fresh is my fave)
1/2 tea Cinnamon
1/2 tea Ground Cloves
1 Tbl. Corn Starch
1 tea Baking Soda

In your KitchenAid bowl beat together wet ingredients using whisk attachment:

3/4 C Soft Butter
1 1/2 C Dark Brown Sugar firmly packed

Stop whisking and add:

2 Eggs
3/4 C Molasses
1/4 C Honey
1/2 C. Dark Karo Syrup

Whisk together until well combined.  Remove whisk and add paddle attachment.  Slowly add dry ingredients.  Mix until well combined.  Mixture should be moist but not sticky.  Remove dough and kneed a few times with your hands.  Divide dough in half and form into disc shapes.  Wrap well in saran and place in the fridge overnight or for at least 3 hours before rolling out and baking.

*I live at nearly 5,000 ft above sea level so I reduce heat by 25 degrees, if you are at a lower altitude increase heat accordingly.

The cornstarch will help your cookies keep their shape during the baking process.... It works like a dream.


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