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Gingerbread Cookies
Gingerbread Cookies

Before you jump to Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit And Healthy.

With regards to the foods that you eat, you will notice that your overall health can be effected either positively or negatively. One of the foods you should be avoiding is any kind of foods you get at a fast food spot. These sorts of foods are packed with bad fat and also have very little nutritional value. Because of this we are going to be going over the food items that you should be eating that will have a beneficial effect on your health.

Everyone likes to have dessert following their meals and if you are one of those individuals you may want to consider some citrus fruit. Together with vitamin C, you will find that there are lots of other health benefits that you will find in these fruits. One desert that I have always enjoyed is orange pieces blended together with shredded coconut and mixed together with a mild honey dressing.

For those who want to begin living a much healthier life the tips above can help you do that. The pre packaged processed foods that you can discover in any store is additionally not good for you and alternatively you should be cooking fresh healthy foods.

We hope you got insight from reading it, now let’s go back to gingerbread cookies recipe. To cook gingerbread cookies you need 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Gingerbread Cookies:
  1. Use 3 1/2 Cups all-purpose flour
  2. You need 2 1/2 Teaspoons ginger , ground
  3. You need 1 Teaspoon baking soda
  4. Prepare 1 Teaspoon cinnamon , ground
  5. Get 1/2 Teaspoon nutmeg , freshly grated
  6. Use 1/4 Teaspoon cloves , ground
  7. Provide 1/4 Teaspoon salt
  8. Take 1/2 Cup butter , unsalted , softened
  9. Prepare 3/4 Cup brown sugar light
  10. Take 1 egg large
  11. Prepare 3/4 Cup molasses mild
Instructions to make Gingerbread Cookies:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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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