STAYCATION DAY 2: GINGERBREAD COOKIES

Wanna make the BEST gingerbread cookies? Follow this recipe of magical proportions!


INGREDIENTS
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, room temperature
1/3 cup dark-brown sugar
1/3 cup molasses
1 large egg
Decorating sugar or sprinkles, gumdrops, icing


***Gingerbread Men cookie cutters***
DIRECTIONS
1. In a bowl, whisk flour, spices, baking soda, and salt; set aside.


2. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. 

3. With mixer on low, add dry ingredients; mix just until a dough forms. 

4. Place dough on floured plastic wrap; wrap well; chill until firm, 1 to 2 hours.


Preheat oven to 350 degrees F. Divide dough in half. Working with one half at a time, place dough on floured surface; roll out 1/8 inch thick, flouring dough and rolling pin. 

5. Freeze dough (on paper) until firm, about 20 minutes.

6. Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with icing, sugar or sprinkles, gumdrop buttons, etc.


7. Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.


Now eat them ALL! Muahaha.


But not the buttons!


Happy baking
xo

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