Gingerbread cookies may seem like a long complicated process but it could not be further from the truth. Although there is a process to making gingerbread cookies, making cookies around the holidays is always something classic and fun to do because we can get the whole family involved and seeing everyones creative creations is awesome (while decorating them) plus you get to make sweet memories that can be cherished years to come.
Hamilton Beach Hand Mixer: https://amzn.to/2C8VYQr
Rolling Pin: https://amzn.to/2SazS5L
Fish Spatula: https://amzn.to/2Dm3KsH
Baking Sheets: https://amzn.to/2rh5lHr
Organic Molasses: https://amzn.to/2QMkrRf
OLD FASHIONED GINGERBREAD COOKIES
10 Tablespoons unsalted butter (room temperature)
3/4 cup packed light or dark brown sugar
2/3 cup unsulphured molasses
1 large egg (room temperature)
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
To a large bowl add room temperature butter and brown sugar and using a hand-held mixer, beat until combined. Add the molasses and beat on medium high speed until combined (it’s ok if the mixture might look curdled). Scrape the sides if the bowl as needed. Next add in the egg and vanilla and beat until combined. Scrape the sides and bottom of the bowl as needed and beat again.
In a separate large bowl, add in the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves and whisk together until combined. Add the dry ingredients to the wet ingredients and combined with a rubber spatula, once mixture is just combined, beat on high with hand-held mixer for 3 minutes. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs overnight (you need to chill dough because it is too sticky from the molasses to work with).
Preheat oven to 350°F. Line baking sheets with parchment paper or a silicon mat.
Remove discs from the refrigerator and allow them to rest at room temperature for 15-20 minutes. Flour your work surface and the rolling pin. Roll out disc until 1/4-inch thick. If the edges crack just pinch them back together. Add extra flour to your work surface as needed. Cut into shapes. Re-roll leftover dough and reshape. Place cookies on prepared baking sheets and make sure they are not touching.
Bake until slightly puffed and set, 10-12 minutes, depending on the size of your cookie cutters and the thickness of your cookies. Let cool on baking sheets for 4-7 minutes before transferring to a cooling rack to cool completely. Once your cookies are fully cooled you can decorate them. Enjoy!
2 Corinthians 9:15
Thanks be to God for his inexpressible gift!