Gingerbread Cookies

In cookies, Dessert on December 12, 2010 at 12:12 pm

Nothing says Christmas cookies quite like gingerbread cookies. I like mine on a snowy afternoon, with a good book, some hot tea, and a roaring fire; if I would be perched by a window too, that would be IDEAL. Barring my PERFECT situation, I like my gingerbread cookies with a nice mug of hot tea. My sister likes to have hers with some hot chocolate, and my dad likes to eat them leaning over their Tupperware container with a glass of milk handy. How do you like to eat yours? I decided to make these using Betty Crocker’s Gingerbread Cutouts recipe. This recipes calls for:

Ingredients

First, I used a hand mixer to beat the sugar, butter (I melted it in the microwave first), and molasses in a large mixing bowl.

Butter, Molasses, and Sugar

Next, I beat in the egg and water.

Adding the Egg and Water

I then added the baking soda, ground cinnamon, ground ginger, salt, ground cardamom, and ground cloves, and used the hand mixer to beat the mixture smooth.

Spices

Finally, I added the flour a cup at a time. This made it easier to use the hand mixer to combine it, and also cut back on the flour flying all over my kitchen. Lesson learned.

Flour

Once the dough was completely mixed, I wrapped it in plastic wrap, and refrigerated it for about 2 hours, or until it was firm.

Ready for the Refrigerator

Once the dough had firmed up. I rolled one third of it out on a floured surface at a time. The cookies were about 1/8th of an inch thick, and I used gingerbread boy and girl cookie cutters.

Ready for the Oven

Once the cutouts were on the cookies sheets I baked them at 350°F for 5 minutes. I made sure the oven was preheated before I put them in! Another lesson learned. The cookies expanded as they baked, so make sure to give them room to do so, otherwise your gingerbread boys and girls will be holding hands. 🙂

Right out of the Oven

Once I was done I had my very own gingerbread cookie army.

Gingerbread Cookie Army

I enjoyed these, well one or two of them with a hot cup of tea, and was thrilled. This recipe is a holiday MUST. I hope you enjoy them as much as I plan to.

Bon Appetit!

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