Soft Gingerbread Cookies

These are great gingerbread cookies. They are soft and chewy and great for cutting into different shapes decorating.

Servings: 2 dozen large cookies

Ingredients:


0.25 <a href="javascript:openCalcWindow(0.25000, 'teaspoon')">teaspoon</a>	baking powder
0.5 <a href="javascript:openCalcWindow(0.50000, 'teaspoon')">teaspoon</a>	baking soda
0.5 <a href="javascript:openCalcWindow(0.50000, 'teaspoon')">teaspoon</a>	black pepper
0.5 <a href="javascript:openCalcWindow(0.50000, 'cup')">cup</a>	brown sugar
0.125 <a href="javascript:openCalcWindow(0.12500, 'cup')">cup</a>	butter
1 large	egg
3 <a href="javascript:openCalcWindow(3.00000, 'cup')">cup</a>	flour
2 <a href="javascript:openCalcWindow(2.00000, 'teaspoon')">teaspoon</a>	ground cinnamon
0.75 <a href="javascript:openCalcWindow(0.75000, 'teaspoon')">teaspoon</a>	ground cloves
2 <a href="javascript:openCalcWindow(2.00000, 'teaspoon')">teaspoon</a>	ground ginger
0.5 <a href="javascript:openCalcWindow(0.50000, 'cup')">cup</a>	honey
0.125 <a href="javascript:openCalcWindow(0.12500, 'cup')">cup</a>	oil
0.75 <a href="javascript:openCalcWindow(0.75000, 'teaspoon')">teaspoon</a>	salt
0.25 <a href="javascript:openCalcWindow(0.25000, 'cup')">cup</a>	yogurt

Directions:

Step 1

In a large bowl sift flour, baking soda, and baking powder.

Step 2

In a measuring cup, soften the butter and mix together with the oil and yogurt until smooth.

Step 3

In a mixer, cream the oil mixture with the sugar until fluffy. Mix in spices, then eggs, then honey. Add in the flour mixture, combining on a low speed.

Step 4

Chill the dough for 1 hour.

Step 5

On a floured surface, roll out the dough 1/8 inch thick. Cut using cookie cutters, place on cookie sheets, and refridgerate for 15 min. Pre-heat oven to 350 F. Bake until slighty brown (8-10min). Cool on wire racks, then decorate using your favorite icing and toppings.

Recipe provided via www.MeanMeals.com