Today’s cookies are made with sugar, spice, and everything nice! These cookies most definitely taste like Christmas. They are comprised of dark brown sugar, cinnamon, and ginger. My oldest son told me these cookies were “legit” when he took his first sampling. I think I would have to agree.
They are like a gingerbread or gingersnap cookie, but different at the same time. They have more of a buttery element to them. One thing you need to be sure of with these cookies is that you cook them on parchment or a silpat. I tried some out without and it wasn’t good. You will end up with ugly looking puddles instead of beautifully formed cookies.
- ¾ cup butter, softened
- 1¼ cup dark brown sugar
- 1 egg
- 2 tsp baking soda
- ½ tsp salt
- ½ tsp ginger
- ½ tsp cinnamon
- 2 cups flour
- Preheat oven to 375 degrees.
- Line 2 baking sheets with silicone baking mats or parchment paper. (Do not try these without that). Set aside.
- In a large bowl, beat together butter and sugar with an electric mixer for 6 minutes.
- Add egg to the mixture and blend.
- Then add baking soda, salt, ginger, cinnamon, and flour. Blend just until combined.
- Using a cookie scoop or spoon, drop dough on prepared cookie sheets 2 inches apart. I used a 1½ Tbsp cookie scoop.
- Bake for 8-12 minutes until set.
- Remove cookies from baking sheets and allow to cool on a cooling rack. Makes 32 cookies.
Recipe adapted from My Kitchen in the Rockies.