By Julia Dzurillay
Nothing rings in the holiday season like freshly baked cookies and hot chocolate on a brisk winter night. After last week’s traditional hot cocoa recipe, you may be wondering what would compliment your delicious chocolate drink. Luckily, the Culinary Club has the answer — gingerbread cookies.
Gingerbread cookies have long been a Christmas tradition in my house and now I’m passing that onto you. These cookies may take a little time to make, but the deliciousness makes it worthwhile. Top your cookies with your favorite icing or crushed candy canes to add an extra crunch to your munch with this recipe.
Serving size: 2 dozen cookies
3 cups of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 tablespoon of ground ginger
1 3/4 teaspoons of cinnamon
1/4 teaspoon of cloves
2 1/2 teaspoons of vanilla
6 tablespoons of unsalted butter
3?4 cup of dark brown sugar
1?2 cup of molasses
1. In a small bowl, whisk together all of the dry ingredients: flour, baking powder, baking soda, salt, ginger, cinnamon and cloves.
2. Combine the butter, brown sugar and one egg in a large bowl, until they are well blended. Add molasses and vanilla. Stir again.
3. Slowly add the dry ingredients to the wet ingredients and stir until they are a smooth consistency.
4. Make a ball out of the dough and wrap it in plastic wrap. Let it stand at room temperature for at least two hours.
5. Preheat the oven to 375 degrees. 6. Line two baking sheets with parchment paper.
7. Grab a handful of dough and place it on a lightly floured surface. Sprinkle flour over the dough and rolling pin.
8. Roll the dough with the rolling pin until it’s about 1/4 inch thick.
9. Cut out the cookies with the desired cookie cutter and place the cookie on the parchment-lined baking sheets.
10. Bake one sheet at a time for 7-10 minutes.
11. Remove the cookie sheet from the oven and allow the cookies to cool completely before serving or decorating. This should take about 30 minutes.