cookie time

We’ve gone more than a whole week without temperatures topping 100 degrees, so I felt pretty safe in turning on the oven.  Number one on my list of things to make were these gingerbread cookies I spied on Christmas Your Way.  They are so soft and yummy.  The secret ingredient — cream cheese.  Never would have thought of that.  I followed the recipe exactly, with the exception of substituting freshly ground whole wheat flour for the white flour.  No one around here seemed to mind the healthy revision.  They were a huge hit.

ImageSoft Gingerbread Cookies

1/2 cup butter, softened

2 ounces cream cheese, softened

3/4 cup brown or coconut sugar

1/4 cup molasses

1 egg

1 tablespoon water

2 1/4 cup all-purpose flour

1 teaspoon baking soda

2 teaspoons cinnamon

3 teaspoons ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

Preheat oven to 350 degrees.

Combine butter, sugar, and cream cheese.  Mix until smooth and creamy — I let my kitchen aid do it’s thing for about 3-4 minutes.  Add the molasses, egg and water and mix until combined.

In another bowl, combine the remaining ingredients.

Mix the wet and dry ingredients together.

Shape into two inch balls and place on baking sheet lined with parchment paper.  I just used a 1 1/2 inch cookie scoop and and just filled it really well. 

Bake for 10-12 minutes.  (This is what the original recipe called for.  My oven is really hot, so I only baked them for about 8 minutes).  After taking them out, let them rest on the pan for a minute or two before moving them to a cooling rack. 

This batch made just shy of three dozen cookies.  Had I really wiped the bowl clean and not snuck a few tastes, I probably would have gotten a full three dozen. 

As I was typing, I thought I had better double check and make sure these were good as I remembered them, so I ate one.   (I tell you, the sacrifices I make for this blog.)  I have to say, they are even better today than they were yesterday when I made them. 



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