Anyone remember Mrs. Fields? Well of course we all know the famous Mrs. Field’s Cookies in the mall but have you ever baked anything from her books back in the day? Several years ago when I was a small child I had some money that a relative gave me. Most of the time I saved my money in my bank account but this time my mom encouraged me to buy something for myself. I wanted a book and didn’t know what book but knew I wanted something at the bookstore. So off we went and ultimately I chose the Mrs. Fields Best Ever Cookie Book! To this day with the massive amount of cookbooks I have, it remains my all time favourite cookbook. Every recipe I have attempted in this book has turned out divine. The pictures are simple, nothing fancy, directions are easy to follow and the recipes are quality recipes. The book is no longer in print but I have found it for resell on Amazon when casually searching in the past. (I so wish they would come out with a new edition!)
I have tried various Gingerbread recipes over the years and nothing has been better than this one right here. They bake to a perfect light brown and stay fresh for days even uncovered. (But of course even fresher in an airtight container) I tend to make my gingerbread cookies on the thicker side but that is my personal preference. This to me is the perfect gingerbread recipe but of course “perfect” is very subjective. Your tastes can most definitely be different from mine. Some people like darker gingerbreads with more molasses and cloves for example.
I am ALL about making everything in little steps and ahead of time as a mom of 2 young children. Baking should not be stressful, it should be fun. You can make the cookie dough ahead and wrap very tightly in plastic and place in a freezer zip bag to bake later. Thaw in refrigerator (or the counter) until ready to use. Comment below if you get a chance to try them out- I promise you will not be disappointed and you will not want to try another gingerbread recipe ever again!
Mrs. Fields Ultimate Gingerbread Recipe
- 3 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- 2 sticks (1 cup) salted butter, softened
- ¾ cup packed dark brown sugar
- 1 large egg
- ½ cup unsulfurized molasses
- Pre-heat oven to 325 degrees
- Combine flour, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl.
- In a large bowl with an electric mixer cream butter and sugar. Scrape down the sides of the bowl. Add egg and molasses and beat on medium speed until smooth. Scrape bowl and add flour mixture. Blend on low speed just until combined; do not over mix.
- Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap or a plastic bag, and refrigerate 1 hour or until firm.
- On floured surface with floured rolling pin, roll out dough to ¼-inch thickness. With floured cookie cutters, cut into shapes. Gather scraps and re-roll until all the dough is used. Place on ungreased cookie sheet ½ inch apart.
- Bake for 9 to 11 minutes being careful not to brown. Transfer to a cool, flat surface with a spatula.