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Before you jump to Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is now a great deal more popular than in the past and rightfully so. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can place a drain on the economy. No matter where you look, people are encouraging you to live a more healthy way of living but then again, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. People typically assume that healthy diets demand much work and will significantly alter how they live and eat. It is possible, however, to make a few small changes that can start to make a good impact on our day-to-day eating habits.
The first change to make is to pay more attention to what you purchase when you shop for food because it is likely that you have the tendency to pick up many of the things without thinking. For example, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it contains. Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can be a usual part of your new healthy eating plan.
Obviously, it’s easy to start incorporating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to gingerbread cookies recipe. You can cook gingerbread cookies using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Gingerbread Cookies:
- Prepare all-purpose flour
- Prepare ginger , ground
- Use baking soda
- Use cinnamon , ground
- Get nutmeg , freshly grated
- Get cloves , ground
- You need salt
- Get butter , unsalted , softened
- Use brown sugar light
- Provide egg large
- Provide molasses mild
Instructions to make Gingerbread Cookies:
- In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, mixing until combined.
- Then add the molasses and beat on medium speed until smooth, about 2 minutes. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping the bowl as necessary, about 2 minutes. The dough will be very stiff and sticky.
- Scrape the dough onto a lightly floured baking sheet and pat it flat to a 1-inch thickness. Cover with plastic wrap and freeze for at least 1 hour and up to 4 weeks. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment.
- Cut the chilled dough into quarters On a well-floured work surface, roll out one piece of dough to 1/8 inch thick (keep the remaining dough in the freezer). If the dough sticks to your work surface, slide an offset spatula under the dough to release it and dust the work surface with more flour.
- With a 4-1/4-inch cookie cutter, cut out the cookies and use an offset spatula to transfer them to the baking sheets, spacing them at least 1/2 inch apart. Brush off any excess flour.
- Gather and press the dough scraps together, then roll to 1/8 inch thick, and cut out more shapes. Add any remaining scraps to the next quarter of chilled dough. Continue rolling and cutting until the baking sheets are full.
- Bake the cookies, rotating and swapping the sheets’ positions halfway through baking, until firm to the touch and the edges are slightly golden, about 10 minutes.
- Slide the cookies on their parchment onto racks and let cool. Roll out and bake the remaining dough in batches on fresh sheets of parchment.
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