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Before you jump to Classic Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.
Remember when the only men and women who cared about the ecosystem were tree huggers along with hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. Each and every family should start creating changes that are environmentally friendly and they should do this soon. Here are a number of tips that can help you save energy, primarily by making your kitchen more green.
You may well prefer cooking with your oven, but using a microwave instead will cost you much less money. If you find out it will take 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. Countertop appliances will certainly boil water as well as steam vegetables more rapidly than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, but that is definitely not true. Particularly if you ensure that the dishwasher is full before starting a cycle. Don’t dry the dishes with heat, make use of the cool dry or air dry functions to increase the money you save.
As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. Green living just isn’t that difficult. A lot of it really is merely using common sense.
We hope you got benefit from reading it, now let’s go back to classic gingerbread cookies recipe. You can have classic gingerbread cookies using 21 ingredients and 12 steps. Here is how you do that.
The ingredients needed to prepare Classic Gingerbread Cookies:
- Use 10 tbsp. of unsalted butter, softened to room temperature.
- You need 3/4 cup of brown sugar (light or dark fine).
- Take 2/3 cup of unsulphured molasses.
- Prepare 1 of large egg, at room temperature.
- Use 1 tsp. of vanilla extract.
- Use 3 1/2 cups of all purpose flour.
- Provide 1 tsp. of baking soda.
- Take 1/2 tsp. of salt.
- Provide 1 tbsp. of ground ginger.
- Take 1 tbsp. of ground cinnamon.
- Take 1/2 tsp. of allspice.
- Get 1/2 tsp. of ground cloves.
- Prepare of Icing Ingredients :.
- Take 1 1/2 cups of confectioners' sugar.
- Get 1/2 tsp. of vanilla extract.
- Provide 2-2 1/2 tbsp. of room temperature water or milk.
- Prepare pinch of salt.
- Use of Additional Things Needed :.
- Prepare of ·Extra Flour.
- Prepare of ·Cookie Cutters.
- Prepare of ·Rolling Pin.
Steps to make Classic Gingerbread Cookies:
- In a large bowl, beat the butter on medium speed for 1 minute, until sooth and creamy. Add the brown sugar and molasses and beat until combined and creamy looking. Next, beat in the egg and vanilla for 2 minutes..
- In a seperate large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves..
- With the mixer at low speed, slowly mix in the dry ingredients to the wet until thoroughly combined. Dough will be thick and sticky. Divide the dough into 2 equal pieces and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down on it to create a disc shape. Chill discs of dough for at least 3 hours and up to 3 days..
- Once dough is chilled and you're ready to shape and bake, preheat the oven to 350°F. Line 2-3 large baking trays with parchment paper and set aside..
- Remove 1 of the dough discs from the fridge, remove from the plastic wrap and place on a flat work surface that's been generously dusted with flour. You should also flour a rolling pin and your hands and continue to flour the work surface as needed (any flour spots on the cut shapes will bake off). Roll out the dough until 1/4" thick, then grab some cookie cutters..
- Use your favorite cookie cutters to cut out shapes in the dough. Once you can no longer get any more shapes, re-roll the scraps to use up all the dough. You may need to refrigerate the dough again in between re-rolling, if it gets too warm and sticky..
- Place the shaped cookies on the prepared baking tray. Leave an inch or so of space between shapes, as they will expand slightly. Bake cookies for 8-11 minutes (depending on the size of your cookie cutters. Smaller shapes will cook faster). Rotate the pan once during the bake time. They should be soft in the centers with slightly crisp edges..
- Cool cookies on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely..
- For the icing : Whisk together all of the icing ingredients until they are a good consistency (it should be thick, but you don't want it too thick, or it won't be easy to decorate with). You can separate the frosting into a few different bowls and add food coloring if you'd like. An easy way to decorate is to then place the icing into small squeeze bottles (can be bought for less than $1 each at Walmart)..
- Make sure the cookies are cooled completely before decorating! Icing will set and harden within a few hours of decorating. No need to cover the cookies while the frosting is setting..
- Store finished, decorated cookies covered at room temperature for up to 1 week..
- Mini Gingerbread Houses –>.
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