Gingerbread cookies anyone? One of our favourite holiday tradition is baking. The kids enjoy it and especially now with a 3 year old, he’s really enjoying helping mommy bake. Here’s a favourite ginger bread cookie recipe I use.
Ingredients:
10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2/3 cup (200g) unsulphured molasses
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3 and 1/2 cups (437g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
1 Tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
Directions:
✨In a large bowl using a hand-held mixer or stand mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Next, beat in egg and vanilla on high speed for 2 full minutes.
✨In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. Divide dough in half and wrap each with a large piece of plastic wrap. Chill for at least 3 hours and up to 3 days.
✨Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove 1 of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out dough until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets.
✨Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for 11 minutes. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
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