Soft Gingerbread Cookies
Soft, festive gingerbread cookies are a cherished holiday treat, crafted from a blend of molasses, ginger, and other aromatic spices. For optimal freshness, store the cookies in an airtight container after they've cooled, and they'll remain soft for days.
Marthinus StrydomThe Story
Gingerbread cookies have a rich history dating back to ancient Greece and Rome, where they were made with honey and spices. The gingerbread we know today, however, originated in Europe during the Middle Ages. It was often served at festivals and fairs, and decorated with intricate designs. Gingerbread houses also became popular in Germany during the 16th century. Eventually, the tradition of baking gingerbread cookies and houses spread to other parts of Europe and North America. Today, gingerbread cookies remain a beloved holiday treat, with countless variations and recipes found around the world.
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6 Night Greece Island Hopping
Greece
From R37,135
Room: Standard Room
Valid from: 18-May-23 to: 12-Jul-23
Book before: 04-Jul-23
Ingredients
Method
- To begin, preheat the oven to 350 degrees F (175 degrees C).
- In a separate bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.
- In a large bowl, cream the butter and 1 cup of sugar until light and fluffy, then beat in the egg.
- Add in the molasses and water, and gradually stir in the sifted ingredients until well combined.
- Use floured hands to shape the dough into 24 walnut-sized balls.
- Place the cookies 5cm apart onto ungreased cookie sheets, and flatten slightly with the bottom of a glass.
- Bake in the preheated oven for 8 to 10 minutes. For a browner exterior, bake for a few minutes longer.
- Once done, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
