by winterchef
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Bake Gingerbread Cookies

gingerbread cookies

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• 3 cups of flour

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• 2 teaspoons of ground ginger

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• 1 teaspoon of baking soda

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• 1/4 teaspoon of ground nutmeg

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• 1/4 teaspoon of salt

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• 3/4 cup of softened butter

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• 1/2 cup of molasses

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• 3/4 cup of firmly backed brown sugar

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• 1 egg

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• 1 teaspoon of pure vanilla extract

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• 1 teaspoon of ground cinnamon

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• Directions:

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• Combine the flour, ginger, cinnamon, baking soda, nutmeg and salt in a large mixing bowl, then set it aside

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•  In a separate large mixing bowl, combine butter and brown sugar

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• Add molasses, egg and vanilla extract to the butter-brown sugar mix, and mix thoroughly 

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• Begin combining the flour mixture (bit by bit) into the butter-brown sugar mixture, stirring strongly as you combine them

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• Once all is combined, press the dough flat into a disk shape, wrap it up with plastic wrap by rolling it onto itself. Keep it refrigerated for 4 hours (best overnight)

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• Once the dough is ready to bake, preheat the oven to 350 degrees F

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• Unroll the wrapped dough back into its flat disk shape onto a lightly floured surface, and be sure it is roughly 1/4 inch thickness

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• Begin separating our your cookie shapes -- with a Gingerbread Man cutter, if you have one or simply into classic circles

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• Place cookies on ungreased baking sheet 1-inch distance from one another

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• Bake cookies for 8-10 minutes or until the edges of the cookies appear to have browned

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• Cool the cookies on the baking sheets for a couple of minutes before removing them

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• Remove the cookies, and then decorate as you wish before serving them

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This checklist was created by winterchef

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