Now that Thanksgiving is behind us, it's time to turn our attention to the remaining Winter holidays! A recipe that you'll want to have on hand is this one for classic gingerbread cookies. These crowd-pleasing cookies are chewy, moist, and delicious. Thanks to freshly grated ginger, they have a rich and intense ginger flavor.
The simplest way to make them is to shape the dough into balls, dunk in sugar, and bake. However, feel free to roll the batter out, cut it into festive shapes, and decorate after baking. My favorite use of these cookies is to turn them into an ice cream sandwich with vanilla ice cream — or for a Christmasy twist, egg nog ice cream. To enjoy these cookies, get the recipe.
From Martha Stewart Ingredients 3 cups plus 2 tablespoons all-purpose flour Directions Makes 30 cookies.
2 tablespoons unsweetened Dutch-process cocoa powder
2 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
1 cup packed dark-brown sugar
2 tablespoons finely grated, peeled fresh ginger
1/2 cup unsulfured molasses
2 tablespoons baking soda, dissolved in 1 tablespoon boiling water
1/3 cup granulated sugar
From Martha Stewart
3 cups plus 2 tablespoons all-purpose flour
Makes 30 cookies.