How To Make Gingerbread Cookies

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The quintessential Christmas cookie, the gingerbread men of your childhood have roots that go back way further than great grandma’s recipe. In fact, the recipe is completely ancient, having been introduced by an Armenian monk over 1000 years ago. That was enough time for cultures across the world to adapt their own show-stopping renditions to the tune of cakes, cookies, biscuits and breads. Our favorite little pastry men (and women) hailed from 17th century England during the reign of Elizabeth the I. According to some sources, she had them made in the likeness of some of her most beloved court members. After that, word spread fast and soon gingerbread men became a holiday tradition across the world. Although we may not like anyone enough to create their likeness in cookie form, we sure do love these slightly sweet and spicy cookies that have the perfect amount of crunch. Decorate them, leave them plain or dunk them in a big glass of milk, we’ll take any gingerbread confection any way we can get it.

In this online cooking class, you learn to cook the divine Christmas treat—the gingerbread cookie. You’ll surely want a couple dozen of these for that “Ugly Sweater” party you’re throwing!

Gingerbread Cookies

Ingredients:
3 cups all-purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 tbsp ground ginger
2 tbsp ground cinnamon
¼ tsp ground cloves
6 tbsp unsalted butter
¾ cup dark brown sugar
1 egg
½ cup molasses
2 tsp vanilla

ingredients

Directions:
1. In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until blended.

2. In another bowl using a hand mixer or standing mixer, beat butter, brown sugar and egg on medium speed until blended.

3. Add the molasses and vanilla extract and continue to mix until well blended.

4. Starting on low, gradually add dry ingredients until dough is smooth. Increase speed as you go.

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5. Let stand for a minimal of 2 hours. (Dough can be stored in refrigerator for up to 4 days. Bring to room temperature before baking)

6. While dough is resting, preheat oven to 375F and line cookie sheets with parchment paper.

7. Place dough on a lightly floured surface. Sprinkle more flour on dough and rolling pin and roll it out until it’s about ¼ inch thick. Use more flour, if needed, to avoid sticking.

8. Cut out cookies with desired cookie cutter shapes. Then place on the baking sheet, spacing them out about 1 inch apart.

9. Bake for about 7 minutes for softer cookies and 10 minutes for harder ones. Remove carefully and let cool on a wire rack.

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Special Thanks:
Talent: Lauren Nolan of Lake Shore Lady
Shot and edited by: Matt Rice
Royalty Free Music courtesy of Audio Network titled: “Special Day 2” by Lincoln Grounds/Richard Rayner

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