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Monday, February 10, 2020

#COOKING WITH CLORIS—GINGERBREAD COOKIES: THEY’RE NOT JUST FOR CHRISTMAS

Who says gingerbread cookies have to be confined to Christmas? For those of you who love gingerbread and are planning to make cookies for Valentine’s Day, why not switch out the heart-shaped sugar cookies this year for Valentine gingerbread people instead?

Basic Gingerbread Cookie Recipe
Yield: approximately 3 dozen cookies

Ingredients:
3/4 cup brown sugar (either light or dark)
1/2 cup butter, softened
2 eggs
1/4 cup molasses
3/4 cup all-purpose flour
1-1/2 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt

Beat eggs and butter in stand mixer until light and fluffy. Add eggs and molasses.

Combine dry ingredients and add to wet ingredients.

Form dough into a ball. Wrap in plastic wrap and chill for 1 hour.

Roll dough to 1/8” thickness on well-floured surface. Cut out gingerbread girls and boys. 

Place cookies on greased baking sheet and bake 10 minutes at 350 degrees F.

Cool on wire rack.

Decorate using store-bought icing tubes or get really fancy by making your own royal icing in various colors and use icing bags and decorative tips.

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