I’m terrible at plating. And my photography skills are only passing. Part of the problem is that I decide to do things like make gingerbread cookies well after full dark…when I have to go to the dentist the next morning, which means no time to play with the natural light the next morning.
I feel like this is a small price to pay for cookies.
Pro-tip: When a recipe reads to add an egg, make sure to actually, you know, add an egg. Not that I’m speaking from experience or anything.
1 cup sugar
3/4 cup butter, softened
1/4 cup molasses (I used blackstrap)
1/4 tea salt
2 heaping tea ginger
1 tea pumpkin spice
1 tea baking soda
2 cups flour
Cream butter and sugar. Add egg and molasses, mix until well combined.
Start slowly adding dry ingredients, adding flour in 1/2 cup measures until well combined.
Using your hands, roll dough into balls (…I rolled mine into fairly big balls and got 13 cookies).
Bake at 350 for 8-10 minutes
Feel free to link up a recipe if you’re baking this season~