Our family continued the Christmas Gingerbread House tradition in grand style last night. The gingerbread houses turned out great but they made me hungry for gingerbread cookies. (Ones that are a little less hard than the walls of the house.) So I decided to whip up a batch of gingerbread snowflakes to munch on while I watched the decorating. This recipe came from annieseats.com. Thanks Annie! Gingerbread Cookies 4 cups all-purpose flour 1 tsp. salt 1½ tsp. baking powder ½ tsp. baking soda 1 tsp. ground cinnamon 1½ tsp. ground cloves 2 tsp. ground ginger 1 tsp. ground nutmeg 16 tbsp. unsalted butter, at room temperature 1 cup sugar 1 cup molasses 1 large egg
Cover the bowl and chill the dough for at least one hour. Preheat the oven to 350° F. Line baking sheets with parchment paper. Roll the dough out on a lightly floured work surface to about ¼-inch thickness. Cut into desired shapes with cookie cutters. Place the cookie shapes onto the prepared baking sheets, about 2 inches apart. Bake for 10 minutes, rotating the pans halfway through baking. Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely. Decorate cookies with royal icing and sprinkles for an extra touch of sweetness. Oh, and did I mention that these cookies make great decorations for my Gingerbread cupcakes? Ciao!
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