So, here’s the skinny: I love gingerbread men. Like I think there should be a national holiday where we all celebrate this particular cookie–and Christmas isn’t dedicated to the cookie, so it doesn’t count and you can’t convince me of it. But the thing is, not all gingerbread recipes are created equal. No, some spread, some aren’t very gingery and some are just plain hard as a rock. I don’t want any of those. No, I want Soft Gingerbread Cookies that Don’t Spread. If it’s ok with you, I will have one with a little hot cocoa. Frankly, that’s the best way for hot cocoa to be served–with a little gingerbread man takin’ a dip. LOL!
No, don’t try to convince me that another recipe is better. This one has been passed-down from my mom to me and now my daughter is making them. The best part: The mustache. My daughter added that to these and now, not only are my soft gingerbread cookies (that don’t spread) yummy, but they’re funny, too. That’s why I decided to go with her pics. LOL!
I made these last week to go with my old fashioned hot chocolate recipe, then my daughter made some, using the same recipe. We shared some of our cookies in a kind of silly cookie-swap, but the result was anything but funny. Her cookies tasted just like mine. And I was so proud. My baby’s all grown-up…she can make her own awesome cookies now.
Soft Gingerbread Cookies that Don’t Spread
- 4 cups Flour
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp ground Cinnamon
- 1/4 tsp ground Allspice
- 1/4 tsp ground Cloves
- 1/8 tsp ground Nutmeg
- 1 tsp ground Ginger
- 1/2 cup granulated Sugar
- 1/2 cup Light Brown Sugar
- 1/2 cup Molasses
- 2 T Butter, softened
- 1/3 cup Applesauce
- 1/4 cup Water
- 1 Egg, beaten
- 1/2 tsp Vanilla Extract
- Preheat oven to 350°.
- Grease 2 cookie sheets.
- In a medium mixing bowl, combine 3 cups of flour, baking soda, baking powder, and spices–mix well and set aside.
- In a large mixing bowl, cream the butter. Add the granulated and brown sugars and beat until light and fluffy. Add the egg and mix well. Add the molasses, applesauce, and vanilla extract–mix well.
- Incorporate the flour mixture and stir. The result should be a stiff (yet soft) dough. If the dough feels sticky, add more flour.
- Cover with plastic wrap placed on top of the dough and refrigerate at least 30 minutes.
- Flour a cutting mat or wax paper and roll out the dough to 1/4-inch thick.
- Use a cookie cutter to cut the dough into shapes.
- Place cookies on cookie sheets and bake 9 to 11 minutes (edges should be golden).
- Immediately remove cookies to wire rack to cool–after about 10 minutes, the cookies should stiff but still pliable and soft on the inside.
- Save one for me!