Monday, December 24, 2012

Gingerbread Cookies



Santa is almost here and I know this is posted very last minute but I just had to share :)  I love this simple and classic recipe for gingerbread cookies.  I found the recipe and design idea on this wonderful blog, Glorious Treats.  


I made these for my daughter's Christmas celebration and everyone really enjoyed them.  Bonus with making these...your kitchen will smell like Christmas!


My daughter with her wonderful (and beautiful!) teacher.  Below, with some of her best friends from preschool.  


These cookies also make great ornaments.  To make them an ornament, use a straw to make a hole in the cookies before baking.  Then just add a little ribbon...totally cute!!


Merry Christmas to All!!


Gingerbread Cookies
Ingredients
6 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon ground ginger
1Tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 cup butter
1 cup molasses
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
Cinnamon drops (optional)
Directions
1.  In a large bowl, gently stir together flour, baking powder, and all spices. Set aside.
2.  In the bowl of your electric mixer (or other large bowl), beat butter until smooth.  Add brown sugar, molasses, eggs and vanilla.
3.  Gradually stir in the dry ingredients until they are fully incorporated.
4.  Divide the dough into 3 pieces, and flatten into rounded disk (about 1 1/2 inches thick).  Wrap dough in plastic wrap and refrigerate for at least 3 hours.
5. When dough has chilled, preheat oven to 350*F.  On a lightly floured surface, roll the dough out to desired thickness (1/4- 1/2 inch thick).  Cut into desired shapes with cookie cutters.  Place cookies at least 1 inch apart on a baking sheet lined with parchment paper or a Silpat type liner.  If the dough is too sticky or soft to work with, put it in the refrigerator or freezer for a few minutes to firm up.  Press cinnamon drops into the cookies if using.
6.  Bake for 9-12 minutes (depending on the size of cookies).  Cool slightly on cookie sheet, then move to a cooling rack to cool completely.
7.  Frost with royal icing, if desire. 

Source:  Glorious Treats

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