‘Tis the season to bake!

Christmas is without a doubt one of my favorite time of the year. All the baking, cooking and merry making is so much fun! My house smells incredible all day long. I love participating in cookie swaps so I make a bunch of different cookies for such occasions.

Gingerbread cookies are a must every Christmas! I use to hate them as a child because of all the spices but gradually I came to love them and can’t imagine Christmas without them.

Right before Thanksgiving I load up on different flours – gluten and gluten free, three kinds of sugars – brown, granulated and coconut palm and the usual baking raw material – baking powder, baking soda, vanilla, spices. Makes it easier to whip up a batch of cookies, muffins, cakes or just about any dessert.

See the step by step process of making gingerbread cookies :

Try this super simple recipe that I use every single time and let me know how it works for you. Leave comments, holiday wishes below. You can also tag me on Facebook and Instagram. Stay tuned for more holiday recipes!

Happy Holidays!

Gingerbread cookies

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Prep time: 1 hr 15 mins        |    Cooking time: 15 mins        |    Yields : 2 dozen
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Category: Dessert/Snacks
Cuisine: American, Christmas
Serving suggestion: With a glass of milk or coffee
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Ingredients:

• 1 and half cups unbleached all-purpose flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground clove
• 1/2 tsp baking soda
• 6 tbsp butter (I used salted)
• 1/2 cup brown sugar
• 1/8 cup molasses
• Use half of a beaten egg (I use remaining half for another cookie recipe or double the batch.)

Method:

1. Whisk together first 5 ingredients in a bowl.
2. In the bowl of a stand mixer, cream the butter, sugar and molasses. Add egg and mix further.
3. Add dry ingredients to the butter and mix to combine. Take the dough out on a floured surface and push together to form a disc. cut the disc in half. wrap each portion in plastic and refrigerate for an hour.
4. Roll out the dough to 1/4 inch thick on a floured surface and cutout with your favorite cutters. Dredge cutter in flour to avoid sticking. Place them on a baking sheet lined with parchment paper or silicone mat. Refrigerate for another 10-15 mins.
5. Preheat the oven at 350F degrees. Bake cookies one sheet at a time, for not more than 7-8 mins otherwise they will darken.
6. Place the cookies on wire rack to cool completely. Enjoy them with a glass of milk.