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Baking Cookies Cooking with Essential Oils

Soft Chewy Gingerbead Cookies

Soft & chewy Gingerbread Cookies

 

I love these cookies! They take me back to college, living with roommates and sharing a bedroom for the first time. It wasn’t my favorite and it didn’t last long but it was an experience I still remember. I can look back now and see that is wasn’t as bad as I thought at the time and there were some valuable lessons learned from living with 3 other girls in a 2 bedroom apartment.

One of the great things to come from living with other girls was this recipe for gingersnap cookies that I got from a roommate. I never really liked gingersnaps before I tried these because they are always hard. The thing that I love the most about these cookies is how soft they are. I like cookies that are soft and chewy and these diffidently fit that description. Not your traditional gingersnap that is thin and crispy.

Gingerbread Cookies

3/4 butter (warmed at room temperature until soft)
1/2 cup sugar
1/2 cup dark brown sugar (packed)
1/4 cup molasses
1 egg
2 c flour
2 tsp baking soda
1/2 tsp ginger (or 2 drops ginger essential oil)
1 tsp cinnamon (or 3 drops cinnamon bark essential oil)
1/2 tsp ground cloves (or 2 drops clove essential oil)
1/2 tsp salt
granulated sugar

In a mixer cream together: butter and sugars until combined.
Add molasses and egg, blend well.
In a separate bowl sift together: flour, baking soda, spices ( if using dry) and salt.
Add the dry ingredients to the butter and sugar mixture slowly, mixing until well combined. (If you are using essential oils add them to the mixture now).
Cover the mixture and chill in the fridge for at least 30 min.
Remove from fridge and form into 1 inch balls; roll each ball in granulated sugar and place on a greased cookie sheet about 2 inches apart.
Bake in a preheated 375 deg oven 8-10 minutes until golden brown.
Remove the cookies to a wire rack and allow to cool.

Save Print
Soft Chewy Gingerbead Cookies
Author: Brittney
Recipe type: Cookie
 
These are soft and chewy gingerbread cookies that are sure to please any pallet.
Ingredients
  • ¾ butter (warmed at room temperature until soft)
  • ½ cup sugar
  • ½ cup dark brown sugar (packed)
  • ¼ cup molasses
  • 1 egg
  • 2 c flour
  • 2 tsp baking soda
  • ½ tsp ginger (or 2 drops ginger essential oil)
  • 1 tsp cinnamon (or 3 drops cinnamon bark essential oil)
  • ½ tsp ground cloves (or 2 drops clove essential oil)
  • ½ tsp salt
  • granulated sugar
Instructions
  1. In a mixer cream together: butter and sugars until combined.
  2. Add molasses and egg, blend well.
  3. In a separate bowl sift together: flour, baking soda, spices ( if using dry) and salt.
  4. Add the dry ingredients to the butter and sugar mixture slowly, mixing until well combined. (If you are using essential oils add them to the mixture now).
  5. Cover the mixture and chill in the fridge for at least 30 min.
  6. Remove from fridge and form into 1 inch balls; roll each ball in granulated sugar and place on a greased cookie sheet about 2 inches apart.
  7. Bake in a preheated 375 deg oven 8-10 minutes until golden brown.
  8. Remove the cookies to a wire rack and allow to cool.
3.5.3229

gingerbread cookies

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