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Classic Gingerbread Cookies
Classic Gingerbread Cookies

Before you jump to Classic Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers along with hippies? Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the specialists, to clean up the surroundings we are all going to have to make some improvements. These types of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Continue reading for some ways to go green and save energy, largely in the kitchen.

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 require 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 or even steam vegetables more rapidly than your stove, and use a lot less electricity. You could well be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned method, but you would be wrong. Mainly if you make certain the dishwasher is full previous to starting a cycle. By cool drying or perhaps air drying the dishes besides heat drying them, you can increase the amount of money you save.

The kitchen on its own offers you many small methods by which energy and money can be saved. It is pretty uncomplicated to live green, of course. Mostly, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to classic gingerbread cookies recipe. You can cook classic gingerbread cookies using 21 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Classic Gingerbread Cookies:
  1. Provide 10 tbsp. unsalted butter, softened to room temperature
  2. You need 3/4 cup brown sugar (light or dark fine)
  3. Prepare 2/3 cup unsulphured molasses
  4. Use 1 large egg, at room temperature
  5. You need 1 tsp. vanilla extract
  6. Get 3 1/2 cups all purpose flour
  7. Provide 1 tsp. baking soda
  8. Take 1/2 tsp. salt
  9. Get 1 tbsp. ground ginger
  10. You need 1 tbsp. ground cinnamon
  11. You need 1/2 tsp. allspice
  12. You need 1/2 tsp. ground cloves
  13. Prepare Icing Ingredients :
  14. Use 1 1/2 cups confectioners' sugar
  15. Get 1/2 tsp. vanilla extract
  16. Take 2-2 1/2 tbsp. room temperature water or milk
  17. You need pinch salt
  18. Use Additional Things Needed :
  19. Take ·Extra Flour
  20. Prepare ·Cookie Cutters
  21. Prepare ·Rolling Pin
Steps to make Classic Gingerbread Cookies:
  1. 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.
  2. In a seperate large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool cookies on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.
  9. 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).
  10. 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.
  11. Store finished, decorated cookies covered at room temperature for up to 1 week.
  12. Mini Gingerbread Houses –>

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