Recipe - Gingerbread Cookies Page 5 It wouldn’t be Christmas without gingerbread. I have looked high and low for the perfect gingerbread recipe and I think this one might be it. Ingredients • 2/3 cup unsalted butter, softened to room temperature • 3/4 cup packed brown sugar • 2/3 cup unsulphured molasses • 1 large egg, at room temperature • 1 teaspoon vanilla extract • 3 1/2 cups flour • 1 teaspoon baking soda • 1/2 teaspoon salt • 1 tablespoon ground ginger • 1 tablespoon ground cinnamon • 1/2 teaspoon ground allspice • 1/2 teaspoon ground cloves Instructions 1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamylooking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok. 2. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight. 3. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. 4. Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don’t be afraid to continually flour the work surface as needed- this dough can be sticky. (Cont. on page 6) Wesley UMC Newsletter December 2020
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