Old Fashioned Gingerbread Cookies
Soft, spicy gingerbread cookies from a 100‑year‑old family recipe—slice‑and‑bake style!
Ingredients
- - ½ lb 2 sticks butter, softened
- - ½ cup packed brown sugar
- - ½ cup molasses minus 2 Tbsp
- - 2 Tbsp honey
- - 1 large egg
- - 2 cups all‑purpose flour
- - 1 tsp baking powder
- - 1 tsp baking soda
- - 1 tsp ground cinnamon
- - 2 tsp ground ginger
- - ¼ tsp ground nutmeg
- - ¼ tsp salt
- - ⅓ cup buttermilk
Instructions
- Cream butter & brown sugar until fluffy. Beat in molasses, honey, and egg.
- Whisk dry ingredients; add to wet alternately with buttermilk.
- Chill dough 30 min; shape into a log on floured surface.
- Preheat oven to 350 °F. Slice log into ½‑inch cookies.
- Place on parchment‑lined sheets; bake 10 min until edges set.
- Cool on wire rack; store airtight.
Notes
- Bake 12 min for crisp cookies.
- Dough freezes well for 3 months.
- Dough freezes well for 3 months.