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Before you jump to Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.
In general, people have been taught to believe that “comfort” foods are terrible for the body and should be avoided. If your comfort food is candy or junk food this is true. Otherwise, comfort foods may be really healthy and good for you. There are some foods that basically can raise your moods when you consume them. If you feel a little bit down and you need an emotional pick me up, try a number of these.
Your mood could really be helped by green tea. You knew it had to be in here somewhere, right? Green tea is found to be rich in an amino acid referred to as L-theanine. Studies have found that this amino acid essentially stimulates brain waves. This helps raise your mental acuity while calming the rest of your body. You probably already knew it is not hard to be healthy when you drink green tea. Now you are aware that it can help raise your mood also!
Now you realize that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try several of these instead!
We hope you got benefit from reading it, now let’s go back to gingerbread cookies recipe. You can cook gingerbread cookies using 11 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Gingerbread Cookies:
- You need all-purpose flour
- Use ginger , ground
- Take baking soda
- You need cinnamon , ground
- Use nutmeg , freshly grated
- Get cloves , ground
- Prepare salt
- Take butter , unsalted , softened
- Prepare brown sugar light
- Get egg large
- You need molasses mild
Instructions to make Gingerbread Cookies:
- In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, mixing until combined.
- Then add the molasses and beat on medium speed until smooth, about 2 minutes. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping the bowl as necessary, about 2 minutes. The dough will be very stiff and sticky.
- Scrape the dough onto a lightly floured baking sheet and pat it flat to a 1-inch thickness. Cover with plastic wrap and freeze for at least 1 hour and up to 4 weeks. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment.
- Cut the chilled dough into quarters On a well-floured work surface, roll out one piece of dough to 1/8 inch thick (keep the remaining dough in the freezer). If the dough sticks to your work surface, slide an offset spatula under the dough to release it and dust the work surface with more flour.
- With a 4-1/4-inch cookie cutter, cut out the cookies and use an offset spatula to transfer them to the baking sheets, spacing them at least 1/2 inch apart. Brush off any excess flour.
- Gather and press the dough scraps together, then roll to 1/8 inch thick, and cut out more shapes. Add any remaining scraps to the next quarter of chilled dough. Continue rolling and cutting until the baking sheets are full.
- Bake the cookies, rotating and swapping the sheets’ positions halfway through baking, until firm to the touch and the edges are slightly golden, about 10 minutes.
- Slide the cookies on their parchment onto racks and let cool. Roll out and bake the remaining dough in batches on fresh sheets of parchment.
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