Gingerbread Cookies

I made gingerbread cookies today, which was slightly harder than I anticipated. I started by sifting together all my dry ingredients into a small bowl. I then creamed together the butter and sugar in a separate bowl until it was fluffy. I then added in the egg and vanilla into the creamed mixture before adding in the molasses. I then mixed all the wet ingredients together until it was quite pale and then added the dry into the wet. I mixed all the ingredients together and then proceeded to lightly spread flour on my counter. I rolled the dough out with a rolling pin, which was quite challenging because the dough kept sticking to the rolling pin. Since I didn’t have cookie cutters I made regular cookies instead at baked them in the oven for about 16 minutes at 350 degrees. When they came out of the oven I let them cool for about 20 minutes and I then iced them. I made buttercream, icing out of butter, icing sugar and vanilla, I also put red food clouting in the icing so that they would look more like Christmas cookies. I spread the icing over each cookie and then poured some Christmas sprinkles on as well. These cookies were amazing, they were soft and chewy and had a perfect balance of cinnamon and gingerbread flavour. The icing was a bit too sweet so next time I won’t make as sweet icing. Overall I would give these cookies a 6/10 for nutrition because of the sugar and the butter in the cookies and the sugar and the butter in the icing. They were some of the best gingerbread cookies I have ever made though, so I will be making these again!

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