{"id":10469,"date":"2011-12-02T13:59:17","date_gmt":"2011-12-02T18:59:17","guid":{"rendered":"http:\/\/crankymouse.com\/?p=10469"},"modified":"2011-12-02T15:33:10","modified_gmt":"2011-12-02T20:33:10","slug":"gingerbread-cookies","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2011\/12\/02\/gingerbread-cookies\/","title":{"rendered":"Gingerbread Cookies"},"content":{"rendered":"

3 1\/2 cups all-purpose flour
\n1 tablespoon ground ginger
\n3 teaspoons ground cinnamon
\n1 1\/2 teaspoons baking soda
\n1\/2 teaspoon ground cloves
\n1\/2 teaspoon freshly grated nutmeg
\n1\/2 teaspoon salt
\n3\/4 cup packed muscovado or dark brown sugar
\n1\/2 cup butter, softened
\n2 large eggs
\n1\/4 cup molasses
\nTo decorate: <\/em>
\ngranulated sugar
\ncandies
\nicing
\nfrosting
\nchocolate for melting
\n
In a large bowl, whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg and salt. Set aside.
\n
Cream together brown sugar and butter in a stand mixer for 2 minutes. Add in eggs and molasses and stir until combined. Mix in flour and spices and mix until a soft dough forms and the dry ingredients are incorporated. Split the dough into two balls, wrap in plastic wrap and chill in the refrigerator for 1-2 hours.
\n
For Cut-Outs:<\/strong>
\n
Lightly flour a flat surface. Roll out gingerbread dough and cut into shapes and then place on a parchment-lined baking sheet. Preheat oven to 350\u00ba F and chill the dough on the baking sheet while the oven preheats. Bake for 8-10 minutes until edges just start to brown. Allow to cool completely. Decorate with icing and sprinkles.
\n
For Sugared Cookies:<\/strong>
\n
Preheat oven to 350\u00ba F. Scoop chilled dough into 1″ balls, rolling until uniform with hands. Roll the cookie balls in granulated sugar to coat. Bake on a parchment-lined sheet for 10-12 minutes or until edges just start to brown. Cool on a wire rack.
\n
For Dipped Cookies:<\/strong>
\n
Lightly flour a flat surface. Roll out gingerbread dough and cut into 1-2″ shapes and place on a parchment-lined baking sheet. Preheat oven to 350\u00ba F and chill the dough on the baking sheet while the oven preheats. Bake for 8-10 minutes until edges just start to brown. Allow to cool completely. Once cooled, melt chocolate or white chocolate in a double boiler. Dip half of each cookie into the chocolate and then allow to cool and set completely on a wax paper or parchment-lined baking sheet
\n
For Cookie Cups:<\/strong>
\n
Lightly flour a flat surface. Roll out gingerbread dough and cut into circles, 2-3″ across. Lightly press circles over the bottom side of a mini muffin tin. Chill in the freezer while you preheat oven to 350\u00ba F. Bake for 8-10 minutes until edges just start to brown. Cool slightly and then use a knife to pop them off the muffin cups. Allow to cool completely. Fill with a scoop of ice cream and sprinkles, if desired, before serving.
\n

\nMakes approximately 3 dozen cookies.
\n

Copyright © Food for My Family<\/a>.<\/center><\/font><\/p>\n","protected":false},"excerpt":{"rendered":"

3 1\/2 cups all-purpose flour 1 tablespoon ground ginger 3 teaspoons ground cinnamon 1 1\/2 teaspoons baking soda 1\/2 teaspoon ground cloves 1\/2 teaspoon freshly grated nutmeg 1\/2 teaspoon salt 3\/4 cup packed muscovado or dark brown sugar 1\/2 cup butter, softened 2 large eggs 1\/4 cup molasses To decorate: granulated sugar candies icing frosting […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[152],"tags":[],"class_list":{"0":"post-10469","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipe-cards","7":"entry"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/10469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=10469"}],"version-history":[{"count":7,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/10469\/revisions"}],"predecessor-version":[{"id":10480,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/10469\/revisions\/10480"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=10469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=10469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=10469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}