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Before you jump to Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Deciding to eat healthily provides incredible benefits and is becoming a more popular way of living. The overall economy is affected by the number of individuals who are dealing with diseases such as hypertension, which is directly associated with poor eating habits. Although we’re always being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that a lot of people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make some minor changes that can start to make a positive impact to our everyday eating habits.
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As you can see, it is easy to begin making healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to gingerbread cookies recipe. You can have gingerbread cookies using 11 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Gingerbread Cookies:
- Use 3 1/2 Cups all-purpose flour
- You need 2 1/2 Teaspoons ginger , ground
- Take 1 Teaspoon baking soda
- You need 1 Teaspoon cinnamon , ground
- Prepare 1/2 Teaspoon nutmeg , freshly grated
- Provide 1/4 Teaspoon cloves , ground
- Prepare 1/4 Teaspoon salt
- Provide 1/2 Cup butter , unsalted , softened
- Prepare 3/4 Cup brown sugar light
- Use 1 egg large
- Use 3/4 Cup molasses mild
Steps to make Gingerbread Cookies:
- In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, mixing until combined.
- Then add the molasses and beat on medium speed until smooth, about 2 minutes. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping the bowl as necessary, about 2 minutes. The dough will be very stiff and sticky.
- Scrape the dough onto a lightly floured baking sheet and pat it flat to a 1-inch thickness. Cover with plastic wrap and freeze for at least 1 hour and up to 4 weeks. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment.
- Cut the chilled dough into quarters On a well-floured work surface, roll out one piece of dough to 1/8 inch thick (keep the remaining dough in the freezer). If the dough sticks to your work surface, slide an offset spatula under the dough to release it and dust the work surface with more flour.
- With a 4-1/4-inch cookie cutter, cut out the cookies and use an offset spatula to transfer them to the baking sheets, spacing them at least 1/2 inch apart. Brush off any excess flour.
- Gather and press the dough scraps together, then roll to 1/8 inch thick, and cut out more shapes. Add any remaining scraps to the next quarter of chilled dough. Continue rolling and cutting until the baking sheets are full.
- Bake the cookies, rotating and swapping the sheets’ positions halfway through baking, until firm to the touch and the edges are slightly golden, about 10 minutes.
- Slide the cookies on their parchment onto racks and let cool. Roll out and bake the remaining dough in batches on fresh sheets of parchment.
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