Gingerbread Cookies

IMG_4358

Fall quarter has officially come to an end, winter break has started and I’m writing this from my bed where I’m currently recovering from knee surgery.

This past quarter at school has definitely been my favourite quarter so far. I don’t think I’ve ever loved a class quite as much as I loved my chocolates class. I had great team members — we may have called ourselves the gimp squad but we got our stuff done and we did it well!

IMG_4490

We tempered chocolate, played with 320° sugar, created sugar masterpieces, made our own candy bars, truffles. I had so much fun I still can’t stop talking about it. Our final involved making a chocolate box and filling it with truffles, meltaways and marshmallows we made.

IMG_4491

The best.

IMG_4503

I can’t believe I only have one quarter left. This has all gone so fast and I’ve had the most amazing time.

But back to today’s recipe.

photo

This is a recipe for gingerbread cookies that I came up with and have been using for years. While I haven’t made them this year due to my problem knee, they have been a total hit in the past and you all should definitely put on your aprons and chef hats and make them! And then you can bring them to my house 🙂

IMG_5633

Gingerbread Cookies

Ingredients

  • 3 cups all-purpose flour
  • 1/2 tsp. salt
  • 3/4 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 2/3 cup unsulphured molasses

Instructions

  1. In a large bowl, sift or whisk together the flour, salt, baking soda, ginger, cinnamon, nutmeg and cloves.
  2. In another bowl or using an electric mixer, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until combined. Gradually add the flour mixture, beating until incorporated. Divide the dough in half and wrap each half in plastic wrap. Refrigerate until firm (about 2 hours).
  3. Preheat oven to 350°F.
  4. On a lightly floured surface, roll out dough to a thickness of about 1/4 inch. Use gingerbread cookie cutters or other shapes to cut out cookies and place on baking sheet. Bake for 8-12 minutes, until firm and edges are beginning to brown. Remove cookies from oven and transfer to wire rack to cool. Decorate as desired, or leave plain.
http://www.bryonycooks.com/gingerbread-cookies/

IMG_5637

IMG_4350

1 Comment

Leave a Reply