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Before you jump to Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about Energy Raising Snacks.
We all know that having healthy meals can help us feel better in our bodies. We tend to feel way less gross whenever we increase our daily allowance of nutritious foods and decrease our consumption of unhealthy foods. A piece of pizza will not cause you to feel as healthy as consuming a fresh green salad. Deciding on healthier food choices can be difficult when it is snack time. Finding snacks that will help us feel better and boost our energy levels often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these brilliant healthy foods when you need an energy-boosting treat.
Try eating almonds if you don’t suffer from nut allergies. As an all-in-one power booster, almonds offer you many health advantages. Almonds can be a natural source of B vitamins as well as other vitamins and minerals. Almonds, like turkey, contain the enzyme tryptophan which may often allow you to be sleepy. But when you eat almonds, you won’t feel like you need to sleep a while. These nuts loosen up the muscles and supply a general sense of relaxation. Almonds frequently provide a general increased feeling of well-being.
You don’t have to look far to find a wide variety of healthy snacks that can be easily prepared. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to gingerbread cookies recipe. To cook gingerbread cookies you only need 11 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Gingerbread Cookies:
- Use 3 1/2 Cups all-purpose flour
- Take 2 1/2 Teaspoons ginger , ground
- Take 1 Teaspoon baking soda
- Get 1 Teaspoon cinnamon , ground
- Prepare 1/2 Teaspoon nutmeg , freshly grated
- Use 1/4 Teaspoon cloves , ground
- Prepare 1/4 Teaspoon salt
- Take 1/2 Cup butter , unsalted , softened
- Get 3/4 Cup brown sugar light
- Get 1 egg large
- You need 3/4 Cup molasses mild
Instructions to make Gingerbread Cookies:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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