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Wednesday, December 7, 2011

Gingerbread Cookies

Christmas time is my favorite time of year... mostly because of the Christmas cookies! Every year I usually buy the Nestle Toll House Gingerbread Cookie Dough in the huge tub from the store, but this year, I decided to make my own gingerbread cookies from scratch. I was extremely excited to try my hand at it, because I absolutely love gingerbread cookies! The recipe I tried was so delicious and the cookies came out soft and fat! They definitely did not disappoint, and a major plus was that the dough did not have any eggs in it, which made me believe it was perfectly safe to taste. So, if you are a gingerbread lover, like me, be sure to try out this recipe! Merry Baking!

Gingerbread Men
2 1/2 cups all purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup molasses
1/4 cup water
1 tsp vanilla extract
In a medium bowl, sift together flour, salt, baking soda, nutmeg, ginger, cloves, cinnamon.
In a large bowl, cream together butter and sugar until smooth. Beat in molasses, water and vanilla, then gradually add in flour mixture until a smooth dough forms. Place dough in container and refrigerate for at least 2 hours, until firm.
Preheat oven to 375F.
On a lightly floured surface, roll out dough 1/4 inch thickness. Use cookie cutters of your choice (2-3″ gingerbread men are perfect!) to cut dough. Place cookies on a parchment-lined baking sheet. Bake for 9-12 minutes, depending on size of cookie cutter. Cookies should be slightly firm to the touch at the edges. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Information 1 cookie:
Calories 66   
Fat 2
Carbohydrates 9  

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