These are the gingerbread cookies from Rosanna Pansino’s cookbook Baking All Year Round. They are soft, chewy, and so delicious! I hope you enjoy them!
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Cups are American
INGREDIENTS:
Cookies:
4 cups(480 grams) all-purpose flour, spooned and leveled
1 teaspoon(4.8 grams) baking soda
2 teaspoons(5.2 grams) ground cinnamon
1 1/2(2.6 grams) teaspoons ground ginger
1/2 (1.1 grams) teaspoon ground cloves
1/2 teaspoon(1.2 grams) ground nutmeg
1 teaspoon(6 grams) salt
3/4 cup(170 grams) unsalted butter
1 cup(200 grams) packed dark brown sugar
1 large egg
3/4 cup(237 mL) molasses
Vanilla Icing:
1/2-3/4 cup (60-90 grams) powdered sugar, sifted if possible
1 tbsp (15 mL)milk
Round candies for the buttons(Red Hots or M&Ms)
Preheat oven to 350 degrees Fahrenheit and bake for 8-10 minutes.
Music: Christmas Spirit by Shane Ivers –
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