November 9, 2012

Ginger Cookies

This is a recipe my husband and I really like. I halved the sugar from the original recipe and I didn't ice mine, but feel free if that's what you like.

Here's how I made them:

Ginger Cookies
1 cup butter (unsalted), melted
1/2 cup brown sugar
1 egg
1 tsp. vanilla extract
2 cups all purpose flour
1/2 tsp. baking powder
2 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. nutmeg
1/4 tsp. salt

Mix together the butter and sugar. Add the egg and vanilla and mix some more. Add the rest of the ingredients and mix it all together. I recommend refrigerating it here (my recipe says to cover with plastic wrap and refrigerate for an hour). I just let it sit a couple minutes, but it probably would have been easier to roll out- less sticky. Roll out onto a lightly floured surface to 1/4" thick. Cut out cookies with cookie cutter. Transfer to baking sheet prepared with parchment paper. And bake in a preheated oven at 375' F for 9 minutes or until the edges are lightly browned.

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