Crispy Gingerbread Cookies

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Day two of 12 Days of Cookies is here!

Let it be known I’m posting this on day three because, well, yet again, mom life. So lucky you guys you get two days of cookies in one 😉

My little man has been such a ham lately it’s hard not to spend every moment with him. He’s turning the big 9 months this week and I could cry. Time is flying by so fast and he is getting so so big. He waved goodbye to me today and my heart stopped. STOP GROWING UP.

Anyways, back to the cookies. I thought today I’d go with a Christmas classic. Gingerbread. There are so many variations of gingerbread flying around its hard to choose one.

I chose this crispy gingerbread recipe for the sole reason I’m super into dunking things right now. Like biscotti and coffee, milk and cookies, ect. ect. You don’t have to dip these by any means, they are great just on there own. However, with a warm glass of eggnog? I mean, sounds pretty great to me.

These cookies are a holiday go to for my cookie platters. They’re dark with molasses, packed full of warming spices, and just crispy enough that they’ll soften while dunking.

Give them a try and let me know what you think in the comments below 🙂 Happy baking!

What you’ll need:

1 lb 14 oz flour
1 1/2 tsp baking soda
2 Tbsp cinnamon
2 Tbsp ginger
1 tsp clove
1 tsp salt
3/4 lb butter, room temp
10.5 oz brown sugar
1 1/2 cups molasses
1/4 cup milk

1. Sift the first 6 ingredients together and set aside.

2. In a mixer fitted with a paddle attachment, cream together butter and sugar. Add molasses.

3. Scrape down sides of bowl and stream in milk while mixing on low speed.

4. Add dry ingredients and mix until incorporated.

5. Chill dough for 30 minutes and roll out to desired thickness on a floured surface. (The thicker you roll the dough the chewier it is, the thinner the dough is rolled the crispier it is)

6. Cut out desired shaped and bake in a preheated 350 degree oven until the corners of the cookie are just starting to brown.

Note: These can be tricky to tell when browning since the dough is already dark. I like to touch a corner of the cookie and if it feels like its hardening I take them out. If the corners are still soft I leave them in a little longer.

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