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Soft, chewy gingerbread cookies.
Cream together butter, brown sugar and molasses. Beat in egg until light and fluffy. Measure dry ingredients and mix thoroughly. Stir into the creamed mixture until well mixed.
Shape into 1 1/2 to 2-inch balls. Dip in sugar and place on an ungreased cookie sheet. Bake in a preheated oven at 375 degrees F for 8-10 minutes. Makes 3 dozen cookies.
Do not overcook or they will not be soft and chewy!
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jenniferlynn on 5.17.2010
I made these cookies last night and they turned out FANTASTIC! They are soft, and chewy, and spicy, and sooooo good. The only modification that I made was that I cooked them for 10 minutes at 350 degrees instead of 375, and I let them cool on the pan for a bit before I transferred them to the cooling rack.
I will definitely be making these again!