To end a birthday lunch for my mom's friend Nancy, I made a batch of Columbian gingerbread cookies.
If you have been following me for awhile, you'll know that I love any and all kinds of gingerbread. I stumbled across a version I hadn't made before - from Columbia - and decided to try it. I love that you don't have to chill this dough. So, it's done very quickly.
3 cups flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 stick (1/2 cup) butter, softened
3/4 cup organic granulated sugar
1/4 cup molasses
1/2 cup milk (I used oat milk because that's what I had)
2 large eggs
Pre-heat oven at 350 degrees Fahrenheit.
In a large bowl mix the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl cream together the butter and sugar. Add the molasses, milk, and one egg and mix again. Slowly add half the amount of flour mixture and mix just enough to combine it. Add the remaining flour mixture and stir to incorporate.
Turn the dough out and knead until you get a smooth consistency and it’s no longer sticky. Roll out the dough to about 1/2-inch thick. Place on a parchment paper-lined baking sheet. Beat the second egg and brush onto the cookies.
Bake in the pre-heated oven for about 20-25 minutes or until the edges begin to brown. Let the cookies cool on baking racks before serving.
These are not a soft gingerbread. So, you will want to serve these with hot chocolate or coffee for dipping.