27.11.16 : Starting this all over again!
Hello everybody! Do you remember me (probably not) but I really missed the most of you! I’ve been out of this incredible, crazy and amazing world of blogging world for a big time. So I’m back again and this time is going to be forever!!
Anyway, you probably don’t know this but since we’re practicaly in December..I’m the craziest and most excited girl when it comes to decorations and baking treats for this beautiful time of the year. I decided to bake something and what’s better than the classy gingerbread cookies? They’re just delicious and they never fail! I know that most of you know how to prepare it..but come on I just can’t resist to make a post about them so here we go!
GINGERBREAD COOKIES RECIPE:
- 3 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
- 1/2 cup packed dark-brown sugar
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon finely ground black pepper (optional)
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup unsulfured molasses
- optional toppings: simple icing (see below), red hots, sprinkles, etc.
SIMPLE ICING RECIPE:
- 2 cups powdered sugar
- 2-3 Tablespoons milk
- 1/4 teaspoon vanilla extract
TO MAKE THE GINGERBREAD COOKIES:
In a large bowl, sift together flour, baking soda, and spices. Set aside.
In an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Add in eggs and molasses, and beat on medium speed until combined. Gradually add the flour mixture on low speed, and beat until combined. (You may need to work the dough with your hands to incorporate the last bit of flour, since it gets really thick!)
Divide the dough in thirds, form each third into a round ball, and wrap each third in plastic. Chill in the refrigerator for at least 1 hour or overnight.
When you’re ready to bake the cookies, heat oven to 350°F.
Remove the dough from the refrigerator and let it sit out at room temperature for 5-10 minutes. Then place a dough third on a large piece of lightly floured surface. Using a floured rolling pin, roll the dough evenly until it is 1/8-inch thick. Use a cookie cutter to cut the dough into your desired shapes. (If you’re using red hots for “buttons”, press the candy pieces in the center of each cookie at this point.) Transfer to parchment-covered baking sheets.
Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely.
Thank so so much for reading and stay tunr for a new post soon!