Day 7 people! I have a confession to make. I think I am addicted to cookies. For the last week, a standard dinner for me has included a couple handfuls of cereal, a glass of wine, and about 4 cookies. I like to just remind myself “it’s for your blog!” but I can’t make excuses any longer. 6 more days until Christmas, 5 more days of cookies… I think I can do it, but when I make cookies that are so delicious it is hard not to eat them! Lets make a deal. We can all eat as many cookies as we want the rest of the year, then I will post lots of healthy dinner ideas in the new year! Deal? Deal! Phew! Now that we can rest easy and get our yoga pants on (for strech purposes, not for working out…please..) I will show you how to make delicious gingerbread cookies!
The most important part of these are the spices!
Mmmmmm the spices that make the whole house smell like the holidays! Then you will cream some butter and sugar.
Mix in eggs and molasses…
Molasses will add flavor and well as the signature brown color of gingerbread. Then once you mix that and add your dry ingredients you will get this brown dough.
Just like the sugar cookies, you will wrap this dough in wax paper or plastic wrap and place in the fridge for a couple of hours. Then when it is nice and firm, you can roll it out with plenty of flour.
Then cut out those little guys!
Bake and enjoy!Print
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated white sugar
- 1 large egg
- 2/3 cup unsulphured molasses
- In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
- In the bowl of your electric mixer, with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
- Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight).
- Preheat oven to 350 degrees F and place rack in center of oven. Line 2 baking sheets with parchment paper or silicone mat.
- On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch apart.
- Bake for about 8 – 12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown. Cool completely on a wire rack.
- Recipe from Joy of Baking