Gingerbread cookies

Last week, my daughter asked me to bake her gingerbread cookies. They were talking about them at school and she wanted to try them. I never made these cookies before so I had to do my research on them :)

Gingerbread cookies are fragrant with ground ginger, cinnamon, and nutmeg. The amount of each can be adjusted to suit your own individual taste. They are also usually made with molasses. Here is the recipe I used to make gingerbread cookies, ofcourse after tweaking it to my own taste. They turned out to be so delicious.

Ingredients:

3

cups all purpose flour

1/4 teaspoons salt

3/4 teaspoon baking soda

1 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 cup unsalted butter, room temperature

1/2 cup white sugar

1 large egg

2/3 cup molasses

Directions:

• In a large bowl, sift or whisk together the flour, salt, baking soda, ginger, and cinnamon.
• In a bowl, cream the butter and sugar. Add the egg and molasses and beat until well combined. Gradually add the flour mixture b eating until incorporated.
• Divide the dough in half, and wrap each half in plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
  
• On a floured surface, roll out the dough to a thickness of about 1/4 inch.
  
• Use a gingerbread cutter to cut out the cookies. I didn't have the cutters so I used my measuring cups to cut the round ones, and I had to make the man cookies with a knife.
• Move the cookies to the baking sheet, placing the cookies about 1 inch apart.
  
• Bake for about 8 - 12 minutes. They are done when they are firm and the edges are just beginning to brown. If you like your gingerbread cookies on the soft side bake them a little less than the recipe that.
  
• Wait until they are completely cool before decorating them. You can decorate them using frosting, raisins, or candies. I stuffed the round cookies with marshmallow. My girls were so happy to help.