Well it’s the final Holiday Countdown is everyone ready??? Just one week until Christmas!! It seems like December has just flown by this year leaving me with not enough time to get in all of my favorite Christmas traditions, but I’ve covered most of the basics…
1) Watch Charlie Brown, Rudolf The Red-Nosed Reindeer, Frosty The Snowman, and Santa Clause is Coming to Town.
2) Drive around town and look at all the Christmas lights.
3) Decorate Everything!!
4) Watch White Christmas (my most favorite Christmas movie of all time) This is on the schedule for tonight 🙂
5) Bake Soft and Chewy Gingerbread Cookies!!
Usually right after Thanksgiving I start craving these Gingerbread cookies and I make batch after batch until Christmas. I’ve already gone through at least 3 batches so far this year…
These cookies super easy to make and they fill the house with a wonderful aroma that is synonymous with Christmas. Sometimes I top these cookies with sprinkles for a more festive look…
While other times these cookies barely make it out of the oven before I start to eat them. I love these soft and chewy Gingerbread cookies first thing in the morning with a cup of coffee or tea, and anytime I’m walking through the kitchen I usually have a cookie in hand.
I hope Y’all Enjoy!!
Homemade Soft and Chewy Gingerbread Cookies
½ Cup Unsalted Butter, softened
¼ Cup Shortening
½ Cup Sugar
½ Cup Brown Sugar (packed)
1 Teaspoon Cinnamon
½ Teaspoon Ground Cloves
2 Teaspoons Ground Ginger
¼ Teaspoon Nutmeg
¼ Teaspoon Black Pepper
1 Pinch of Salt
1 Teaspoon Vanilla
1/3 Cup Molasses
2 ¼ Cups Flour
1 Teaspoon Baking Soda
Pre-heat oven to 350 degrees
In the bowl of an electric mixer cream together the softened butter, shortening, sugar and brown sugar until light and fluffy. Add the egg, vanilla, and the molasses and mix until just combined. Then mix in the ground cloves, cinnamon, ground ginger, nutmeg, and black pepper.
In another bowl combine the flour, baking soda, and salt then whisk to combine. Slowly add the dry ingredients to the mixer and beat until just combined.
Cover cookie dough with plastic warp and place in the freezer for 10 minutes to rest.
Then scoop the dough out into 1½-inch balls and place on an ungreased cookie sheet. (I usually line my baking sheets with parchment paper or foil for easy clean up)
Bake for 10-12 minutes.
If desired top with sprinkles as soon as they come out of the oven.