Christmas time is in the air and nothing screams Happy Holidays louder than gingerbread cookies.
Can I just take a minute to say how much fun I had with this photo shoot. I'm getting so much better at styling my photos and using daylight (although challenging with babies) to my advantage.
Oh, and also, I discovered that I have absolutely no self control. I ate every.single.cookie. Every last one of them.
I'm so happy that I finally have an egg free gingerbread cookie recipe... and just in time for our Christmas Tree decorating party!
5 cups Flour
1 cup Butter
1 cup Sugar
1 cup Molasses
1/3 cup Plain Yogurt
1 tsp Baking Soda
3 tsp Ginger
2 tsp Cinnamon
1 tsp Ground Cloves
(makes about 75 small cookies)
1. Mix the dry ingredients together.
2. Add the wet ingredients and mix.
3. Roll dough and use cookie cutters to make pretty shapes.
4. Carefully place each cookie on a platter and bake at 350F for 9-10 minutes.
I have to be honest, the gingerbread cookie, in my opinion, is all about the molasses. A brown molasses will make a milder tasting cookie than a darker one.
I ended up making another 2 batches of cookies to serve at a family Christmas event and they were devoured. DE-VOU-RED. They are seriously yum.