I have no idea why this stupid – better not call it that – wonderful computer of mine is allowing me to write this post but I will try to keep it quick just in case it decides to shut me down! lol
If you have ever had the pleasure of eating any of my Aunt’s baked goods then you will thank me profusely for sharing her recipes! At Christmas, my Aunt usually bakes a whole bunch of cookies, beautifully decorated and individually wrapped in pretty clear Christmas themed baggies for my visitors and nurses. And the nurses lovelovelove my Aunt’s cookies!
I used to love ginger snaps! I mean, if I had a bag they were gone! I would eat the whole bag in one sitting. If you like the crunch of ginger snaps, this is not a recipe for you. I think, though that if you make these gingerbread people – not men but people because that is what Aunt Paul says lol – you will be swayed to the soft and moist side of the cookie realm! I know many nurses and family who are already there!
Take it over Aunt Paul…
Preheat oven to 350° F.
- 2/3 cup unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 2/3 cup unsulphured molasses
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 Tablespoons ground ginger
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- In a large bowl using a hand-held mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high-speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.