Baking Gingerbread Cookies from Scratch!!!

By Aarav, 12

I really wanted to bake a holiday treat for Christmas. I always wanted to make gingerbread cookies, because when I first tried them at Starbucks, I really wanted more.

If you read my blog posts, you would know I am a kid who loves to cook and bake. My mom helps me with my cooking. She looked up a recipe for gingerbread cookie. https://www.gimmesomeoven.com/gingerbread-cookies/

We first put together the ingredient list, we had most items. In the end, we only had to buy frosting, cookie cutters, and some molasses. We ordered cookie cutters from Amazon.

I was so excited to unwrap the cookie cutters when the Amazon package arrived. I opened the plastic wrapping while my eyes were vibrating. We were all set! I was excited to make cookies and share them with friends and cousins.

On Christmas Eve, we started baking our gingerbread cookies. I had 16 cookie cutters. I was fascinated. There was a gingerbread man, Santa with his white beard, stars, reindeer, stockings, mittens, moose, a scarf, snowman, and much more. I washed the cookie cutters, and put them aside. I brought out mixing bowls , the measuring cups and the ingredients — molasses, flour, vanilla extract, baking soda, ginger powder, sugar, eggs, fresh nutmeg, fresh cloves, and fresh cinnamon.

My mom started grinding the nutmeg. I mixed the flour and salt. , I measured how much nutmeg we needed with a measuring spoon. and then dumped it in the bowl. My mom started working on the cloves and cinnamon next . When she finished grinding those, I measured and put all of those in. The air was full of spices! (See full recipe below)

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Here is a short video of all the steps of creating the cookies.

The cookies were yummy — Merry Christmas!

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  1. In a mixing bowl, mix together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg.
  2. I used another bowl and electric mixer to beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses and vanilla, and beat on medium speed until combined. Reduce mixer speed to low, and slowlyadd the flour mixture until just combined.
  3. Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
  4. Once you are ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper.
  5. Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use the cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
  6. Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
  7. Once the cookies are room temperature, feel free to decorate them as desired with the icing. Eat or store in a sealed container !

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