Christmas cookies as far as the eye can see.
That's what is happening at our house right now.
Don't get me wrong. I love cookies. I love Christmas cookies even more.
What I don't like.... is making cookies. They seem to take foreeeeeeever.
It's okay though.
I persevere - especially when the result is cookies as delicious as these double gingerbread bad boys.
Soft and squishy gingerbread with gingerbread M&Ms are sure to become your new holiday favorite.
Double Gingerbread Cookies
2 1/2 cups flour
1 tsp ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking soda
3/4 cup butter, room temp
1 cup brown sugar
1/4 cup molasses
2 Tbsp milk
about 1/2 bag of Gingerbread M&Ms
Preheat oven to 375. Line a cookie sheet with parchment paper, set aside.
In a medium mixing bowl, stir together the flour, spices, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter until creamy - scraping sides as necessary. Beat in sugar until smooth. Beat in molasses, egg, and milk.
Stir the dry ingredients into the wet ingredients until stiff dough forms.
Using a medium cookie scoop, scoop dough onto prepared cookie sheet - about 1 to 2 inches apart. Press 3 of the Gingerbread M&Ms firmly on to the top of each cookie.
Bake at 375 for about 10 minutes, until bottoms are lightly browned and tops appear "dry".
Let cool for 5 minutes on cookie sheets before moving to wire rack to cool completely.
Note - I believe I got about 33 or 34 cookies using a medium cookies scoop (about 1.5 Tbsp of dough per cookie)
Try not to eat all the cookies at once.
You will be tempted to.