Gingerbread Cookies

Every Christmas The Hubby, Little Miss and I attend a pajama party on Christmas Eve, spend Christmas morning at our own house and then go off to the In-Laws for Christmas Dinner. I had to make dessert for both parties and found these two great recipes. Peppermint Brownies here (which I have renamed Candy Cane Brownies) and Gingerbread Cookies here.

Here is how I made the Gingerbread Cookies.

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A decent amount of ingredients.
 
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This is a view of the dry ingredients in the sifter.
 
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All of the dry ingredients have been sifted together.
 
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I cut up the butter before adding it into the stand mixer, I find that it breaks down faster. 
 
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The butter has been creamed.
 
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Both the white sugar and brown sugar has been mixed with the butter.
 
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Eggs and molasses have been added to the mix.
 
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Flour has been added.
 
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I scooped half of the batter onto saran wrap to chill in the fridge overnight.
 
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The batter is ready for the fridge.
 
I let the batter sit in the fridge for about 24 hours. I turned on the over, prepared two cookies sheets with wax paper. Flour my counter, the cookie cutter, and my rolling pin. I removed the dough from the fridge as the last step.
 
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Ready to roll out the dough.
 
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I position the cookie cutter as close to each cut out as I can, to get the most out of each roll. Every time you roll out the dough, it warms up and starts to break down.
 
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These cookies do not spread out when they bake, so you can place more cookies onto the sheet than say a chocolate chip cookie which does spread out.
 
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Here are the finished cookies. What I loved about this recipe, is that the cookies remained soft even after they cooled. The only thing I did not enjoy about these cookies, was the black pepper. The next time I make them, I will try omitting the black pepper. Other than that they were lovely Gingerbread cookies that the family enjoyed!
 
Gingerbread CookiesGingerbread Cookies 2

One response to “Gingerbread Cookies

  1. Pingback: Merry Christmas Eve |·

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