Making gingerbread Cookies
Okay so I love the holidays.
One of my favourite things about this season is making lots of cookies. Gingerbread cookies are always at the top of my mind. They're quick, simple and they pack a lot of flavour.
I like to keep gingerbread cookies simple, with minimal icing and candy because when done right, the flavours of the cookies, the ginger, nutmeg, cinnamon and brown sugar, should be more than enough flavour. Nothing packs a better punch than Martha Stewart's Gingerbread recipe.
Now, although the recipe says "makes 16 cookies," the cookies in the picture are HUGE. It really depends on how big your cookie cutters are and how thick the cookie dough is. With about three-inch cookie cutters, I get over 50 cookies.
What I really like about this recipe is that depending on the thickness, you can choose between soft, chewy cookies which I love, and hard, brittle ones which my family enjoys. The thinner the cookie, the crunchier they get.
One suggestion for making the cookies is that gingerbread cookies need a LOT of flour when rolling them out but just be careful how much because although the flour gets absorbed with the butter as it bakes, it can also appear in the cookies after they're baked.
Nothing beats fresh, homemade cookies right out of the oven so if it's your first time making cookies or you want a recipe to hit the spot, try making gingerbread cookies. Here's what the finished result looks like: