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Before you jump to Classic Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is now much more popular than before and rightfully so. The overall economy is impacted by the number of individuals who suffer from health problems such as high blood pressure, which is directly related to poor eating habits. There are more and more efforts to try to get us to lead a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all likelihood, a lot of people assume that it takes too much work to eat healthily and that they will have to drastically alter their lifestyle. In reality, however, merely making a couple of minor changes can positively affect day-to-day eating habits.

The first change you need to make is to pay more attention to what you purchase when you go to the grocery since it is likely that you have the tendency to pick up many of the things without thinking. For instance, most likely you have never checked the box of your favorite cereal to see how much sugar it has. A superb healthy alternative can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy every day. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a regular part of your new healthy eating plan.

Therefore, it should be quite obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to classic gingerbread cookies recipe. You can have classic gingerbread cookies using 21 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Classic Gingerbread Cookies:

1. You need 10 tbsp. unsalted butter, softened to room temperature
2. Take 3/4 cup brown sugar (light or dark fine)
3. You need 2/3 cup unsulphured molasses
4. Provide 1 large egg, at room temperature
5. You need 1 tsp. vanilla extract
6. Take 3 1/2 cups all purpose flour
7. Take 1 tsp. baking soda
8. Prepare 1/2 tsp. salt
9. Take 1 tbsp. ground ginger
10. Prepare 1 tbsp. ground cinnamon
11. Provide 1/2 tsp. allspice
12. Take 1/2 tsp. ground cloves
13. Use Icing Ingredients :
14. Get 1 1/2 cups confectioners' sugar
15. Get 1/2 tsp. vanilla extract
16. Get 2-2 1/2 tbsp. room temperature water or milk
17. Get pinch salt
18. Get Additional Things Needed :
19. Get ·Extra Flour
20. Provide ·Cookie Cutters
21. Prepare ·Rolling Pin

Instructions to make Classic Gingerbread Cookies:

1. In a large bowl, beat the butter on medium speed for 1 minute, until sooth and creamy. Add the brown sugar and molasses and beat until combined and creamy looking. Next, beat in the egg and vanilla for 2 minutes.
2. In a seperate large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves.
3. With the mixer at low speed, slowly mix in the dry ingredients to the wet until thoroughly combined. Dough will be thick and sticky. Divide the dough into 2 equal pieces and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down on it to create a disc shape. Chill discs of dough for at least 3 hours and up to 3 days.
4. Once dough is chilled and you're ready to shape and bake, preheat the oven to 350°F. Line 2-3 large baking trays with parchment paper and set aside.
5. Remove 1 of the dough discs from the fridge, remove from the plastic wrap and place on a flat work surface that's been generously dusted with flour. You should also flour a rolling pin and your hands and continue to flour the work surface as needed (any flour spots on the cut shapes will bake off). Roll out the dough until 1/4" thick, then grab some cookie cutters.
6. Use your favorite cookie cutters to cut out shapes in the dough. Once you can no longer get any more shapes, re-roll the scraps to use up all the dough. You may need to refrigerate the dough again in between re-rolling, if it gets too warm and sticky.
7. Place the shaped cookies on the prepared baking tray. Leave an inch or so of space between shapes, as they will expand slightly. Bake cookies for 8-11 minutes (depending on the size of your cookie cutters. Smaller shapes will cook faster). Rotate the pan once during the bake time. They should be soft in the centers with slightly crisp edges.
8. Cool cookies on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.
9. For the icing : Whisk together all of the icing ingredients until they are a good consistency (it should be thick, but you don't want it too thick, or it won't be easy to decorate with). You can separate the frosting into a few different bowls and add food coloring if you'd like. An easy way to decorate is to then place the icing into small squeeze bottles (can be bought for less than $1 each at Walmart).
10. Make sure the cookies are cooled completely before decorating! Icing will set and harden within a few hours of decorating. No need to cover the cookies while the frosting is setting.
11. Store finished, decorated cookies covered at room temperature for up to 1 week.
12. Mini Gingerbread Houses –>

Bust out your cookie cutter and make this classic Christmas treat! You can cut them into gingerbread men or use. Turn gingerbread cookies into cookie cups, cookie bars, crinkle cookies, and so much more. Before the season's over, try our favorite Christmas cookie recipes and easy gingerbread desserts too. The cookies are soft and cakey.

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