Soft gingerbread cookies

Above is the original recipe I adapted mine from.

  • 2 cups homemade Bisquick made with no sugar- that recipe is on the site already
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 whole eggs
  • 1/2 cup blackstrap molasses

Mix thoroughly with a KitchenAid mixer or other sturdy mixer. The batter will be very thick and I wouldn’t recommend doing it by hand. Once all the dry ingredients are blended with the wet, then you can spoon out with either a stainless steel meatball scooper or drop tablespoon size Globs of batter on to a greased cookie sheet. It will be about the same texture is brownie dough.

You can cover the tops with either powdered sugar or pearl sugar or your choice of decorations.

Bake at 375 degrees for about 10 minutes and check.

Do not bake on parchment paper! Mine did not like that very much and they stuck to it!

These were gone in about a day because I gave some away to a good friend of mine and he loved them!

These are the best ginger cookie I’ve ever made and with the added extra egg they’re nice and soft and stay soft as long as you put them in a airtight container.