Gingerbread Cookies

It’s Christmas break! I’M ALL DONE WITH THIS SCHOOL FOR THE YEAR!

Though I’ll be working on thesis all next semester.

So in the meantime, I’m gonna take full advantage of this much deserved break, thank you very much. Which means baking, cooking, baking, crocheting, anddd more baking.

Because it’s almost Christmas, I kinda didn’t have a choice but to make some gingerbread men. I’ve actually been planning on making these for weeks while I was at school without a decent oven.

Though hey, maybe if I’m not drowning to hard in thesis next semester, I can get to posting some toaster oven recipes?

Anyway, let’s get started with some gingerbread cookies.

What you will need:

  • ½ cup (aka 1 stick) of softened butter
  • ¾ cup packed dark brown sugar
  • 1/3 cup molasses
  • 1 large egg
  • 2 tablespoons of water
  • 2-2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ½ ground nutmeg
  • ½ ground allspice
  • Royal icing

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Preheat your oven to 350°F then start by creaming your butter and brown sugar together until light and fluffy.

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Then add in your molasses (I recommend spraying your measuring cup with non-stick spray first!), egg, and water. Mix until combined.

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Like so.

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I a separate bowl, add your flour, baking soda, salt, and spices.

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Then whisk it all together.

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Slowly add in your dry ingredients to the wet as you mix.

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When it started to become a bit of a struggle for the mixed, I switched to a spoon and some elbow grease.

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This is what you want to end up with.

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Separate your dough into two disks, wrap them in plastic wrap, and put them in the fridge for at least a half hour.

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When your dough is done chilling, set up your work area. You’re gonna want to use A LOT of flour, cause it can get pretty sticky as it gets warmer. I suggest only taking out one disk at a time.

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You probably know the drill. Roll it out (they do puff up a bit, but not too much that you have to worry about them spreading a lot), so the thickness can be somewhat up to you. Thinner is generally crunchier, but you can make nice and soft thick ones, too. Just watch them when they bake!

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Pop them in the oven for 8-10 minutes and you’re set!

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I may or may not have some more recipes up before Christmas, but just in case, Merry Christmas, everyone!

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