Wednesday, December 14, 2011

Gingerbread Cookies

Isn't this the time of the year? Time when the kitchen is buzzing with the sound of electric mixer, the clickety clank of baking pans and my own voice telling my kids to stop stealing cookies from the cooling racks. The time when the entire house smells like sweet gingerbread and cinnamon. The time for the Holidays.

  • 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 sugar
  • 2/3 cup molasses
  • 1 large egg
  • In a medium bowl, shift flour and add salt, baking soda and spices. Beat sugar and butter in a mixing bowl until light and fluffy. Add egg and molasses, mix well until well combined. Gradually add the flour mixture into the batter, knead with hand if necessary. Divide the dough in half, wrap each with plastic wrap and refrigerate for at least 2 hours.
  • Preheat the oven to 350 F. Line the baking sheet with parchment paper and set aside. 
  • On a floured surface,  roll out the dough to the thickness of 1/4 inch. Cut into shapes using a cookie cutter. Transfer to baking sheet and bake for about 8-12 minutes per batch, until the cookies are done and turn golden around the edges. Remove cookies to the cooling rack. Wait until the cookies are completely cool before decorating with royal icing (if desired).

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