Yummy Gingerbread Cookies

 

Nothing screams fall like gingerbread cookies.  Well, fall and winter.  It could go either way.

This recipe is easy, which is one reason I love it so much.  That's really all I have to say, apart from the fact that they're super delicious, because the farm has been really busy the past week and I'm too tired to write anymore. 

Here we go:

Yummy Gingerbread Cookies

Prep time: 20 minutes plus 2 hours rest     Cook time:  8-9 minutes

Makes:  Roughly 3 dozen depending on size of cutter

Ingredients:

3 cups all purpose flour

2 cups whole wheat flour

1 tsp salt

2 Tablespoons cinnamon

1 Tablespoon ground ginger

1 cup butter

1 cup packed brown sugar

1 cup molasses

1 egg

1 tsp baking soda

1/4 cup hot water

Decorations - optional

Directions:

Mix both flours, salt, cinnamon, and ginger in a large bowl.  Set aside

Melt butter in medium saucepan over low heat and add brown sugar.  Stir to blend and remove from heat.  Add molasses and egg.

Add baking soda to hot water, stir until dissolved.  Add to butter mixture and stir well.

Add liquid ingredients to dry ingredients.  Mix well.  Form into a rough disk shape and wrap in plastic wrap.  Refrigerate for 2 hours.  

Preheat oven to 375 degrees F.

Get dough out of fridge and let sit for a few minutes, a maximum of five.  Roll dough out on lightly floured surface to 1/4 inch thickness.  Cut out into desired shapes.  Use flour on cutters to keep dough from sticking to them.  

Place on baking sheet and bake 8 to 9 minutes.  Transfer to racks to cool.

Decorate.

You should get around 3 dozen cookies UNLESS

Oh, no!

 

 

Blaze and the monster machines got too excited making cookies!

 

What will they do?!