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
- Prep time
- 15 min plus 1:15 in fridge
- Cook time
- 8-10 min
- Author rating
- 9/10
- Member rating
- 1.0/10 (10 votes)
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Ingredients
Units
Amount
| 1/4 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | black pepper |
| 1/2 cup | brown sugar |
| 1/8 cup | butter |
| 1 large | egg |
| 3 cup | flour |
| 2 teaspoon | ground cinnamon |
| 3/4 teaspoon | ground cloves |
| 2 teaspoon | ground ginger |
| 1/2 cup | honey |
| 1/8 cup | oil |
| 3/4 teaspoon | salt |
| 1/4 cup | yogurt |
Directions
- In a large bowl sift flour, baking soda, and baking powder.
- In a measuring cup, soften the butter and mix together with the oil and yogurt until smooth.
- 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.
- Chill the dough for 1 hour.
- 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.
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