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Before you jump to Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
Every person knows that in order to truly be healthy you need to eat a nutritious and balanced diet and get a proper workout regularly. Sadly, there isn’t always enough time or energy for us to really do the things we need to do. Working out at the gym isn’t something people decide to do when they get off from work. People crave sweets and salts, not veggies (unless they are vegetarians). You will be happy to discover that getting healthy doesn’t have to be hard. If you are conscientious you’ll get all of the activity and healthy food choices you need. Here are some of the best techniques to be healthy and balanced.
Make smart decisions when grocery shopping. If you make smart decisions when you are shopping for your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to cope with a busy store or a long drive through line at the end of the day. You want to get home quickly and have something beneficial. Make sure that what you have on hand is healthful. This way—even if you choose something a little greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.
There are many things you can do to become healthy. Not all of them demand fancy gym memberships or limited diets. You can do tiny things each day to improve upon your health and lose weight. Being clever when you choose your food and routines is where it begins. A good amount of physical activity each day is also necessary. Remember: being healthy isn’t just about slimming down. You really want your body to be strong too.
We hope you got benefit from reading it, now let’s go back to gingerbread cookies recipe. To cook gingerbread cookies you only need 11 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Gingerbread Cookies:
- Provide 3 1/2 Cups all-purpose flour
- Provide 2 1/2 Teaspoons ginger , ground
- Provide 1 Teaspoon baking soda
- Take 1 Teaspoon cinnamon , ground
- Provide 1/2 Teaspoon nutmeg , freshly grated
- Prepare 1/4 Teaspoon cloves , ground
- Take 1/4 Teaspoon salt
- Use 1/2 Cup butter , unsalted , softened
- Use 3/4 Cup brown sugar light
- You need 1 egg large
- You need 3/4 Cup 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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