Wednesday, December 4, 2013

Lovely Wednesdays: Gingerbread Cookies

 









The smell of gingerbread cookies always reminds me of my childhood. That and of course, Christmas. It's my favorite time of the year. The tree is already up & the lights on the roof will be up in a day or two. We always start early at our house; putting up decorations and watching Christmas movies long before Thanksgiving. If you're looking to get into the holiday spirit, this gingerbread cookie recipe will do the trick. For an easy, classic recipe, Martha Stewart has it. 

Ingredients:
  • 2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup packed dark-brown sugar
  • 1/3 cup unsulfured molasses
  • 1 large egg
  • Decorating sugar or sprinkles (optional)

  1. STEP 1

    In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
  2. STEP 2

    Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
  3. STEP 3

    Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
  4. STEP 4

    Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.


Enjoy!