I don't know why it's taken me so long to try making gingerbread cookies. I think I assumed they were all going to be crunchy like ginger snaps. And I'm not much a fan of crunchy cookies. I've had my fair share of unintentional crunchy cookies I guess! Anyway, I tried these last Christmas and was so happy with them.

Last year I actually sent some in the mail to a friend in Mexico. I sent them out 2 weeks before Christmas hoping they would make it in time. They didn't. He told me that he got them a MONTH after Christmas! But guess what-they were still CHEWY! I couldn't believe it. This recipe is definitely a keeper! However, I don't recommend keeping them that long.

They are wonderfully warm and spicy, and perfectly chewy with a little crispiness to the outside. Definitely not your average crunchy gingerbread cookie.

The original recipe is from http://www.browneyedbaker.com/

Gingerbread Cookie Recipe:

Ingredients:

3 cups all-purpose flour
¾ cup dark brown sugar
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
¾ teaspoon baking soda
¾ cup (1 1/2 sticks) unsalted butter, softened and cut into cubes
¾ cup dark "robust" molasses
2 Tablespoons milk

Directions:

1. Combine dry ingredients in a food processor for about 10 seconds

2. Add the butter and mix for about 15 seconds until it resembles coarse meal

3. Then add the molasses and milk and mix until combined, about 20 seconds

4. Next you want to split the dough in half and roll out onto two separate cookie sheets lined with parchment paper. Cover the dough with another sheet of parchment paper while you roll it out.

5. Put the sheets with the dough in the freezer for at least 15 minutes, or overnight.

6. When you're ready to bake the cookies, take them out of the freezer and use whatever cookie cutters you are using to cut out your cookies from the rolled dough.

7. Transfer the cut dough to a clean parchment-lined cookie sheet with a cookie spatula. Set the cookies 1 inch apart from each other.

8. Bake at 350 degrees for 8 minutes, turning the sheet around half way through.

9. Cool on the sheet for 2 minutes, and then transfer to a cooling rack.

10. Decorate with royal icing or butter cream frosting

Store in an airtight container for up to 1 week.