Cookie Swap Recipe by Lizzie Hope
Gingerbread Cookies
1 cup soft butter
1 cup granulated sugar
1 cup molasses
5 cups flour
2 teaspoons baking soda
3 teaspoons ginger
1 teaspoons cinnamon
1 teaspoon cloves
1/2 cup of cold cinnamon tea*
1/2 teaspoon salt
1 teaspoon vanilla
1. In a large bowl cream the butter and sugar until light and fluffy.
2. Beat in molasses, set aside.
3. In a medium bowl mix dry ingredients (flour, baking soda, ginger, cinnamon, cloves, salt).
4. Add dry ingredients alternately with tea and mix well.
5. Add vanilla.
6. Cover and refrigerate for 24 hours.
7. Pre-heat oven to 375 degrees.
8. Using a rolling-pin, roll out dough until 1/4″ consistent thickness.
9. Using cookie cutters, cut out desired shapes. Repeat this process until all dough is used.
10. Bake at 375 degrees for 10 minutes.
11. Remove from cookie sheets and cool on wired racks.
12. Decorate or eat plain!
*I highly recommend the MarketSpice Cinnamon-Orange tea from Seattle. I bought a bag of after sampling it in Pike Place Market (also available on Amazon). It is very flavorful and tastes best when bought as a loose tea.
Love Hot Marketspice!
(L&)H&M
