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Before you jump to Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.
Many of us have been trained to believe that comfort foods are terrible and should be avoided. Often, if the comfort food is a sugary food or another junk food, this is very true. Otherwise, comfort foods may be very nutritious and good for you. There are a number of foods that, when you eat them, could better your mood. If you seem to feel a little bit down and you need a happiness pick me up, try some of these.
Grains can be good for driving away a bad mood. Teff, barley, millet, quinoa, etc are all wonderful for helping you be in a happier state of mind. They help you feel full as well which can really help to improve your mood. It’s not difficult to feel a little bit off when you are starving! These grains can elevate your mood as it’s not at all hard for your body to digest them. They are simpler to digest than other foods which helps raise your blood sugar levels and that, in turn, improves your mood.
So you see, you don’t have to turn to junk food or foods that are bad for you so you can feel better! Try these suggestions instead!
We hope you got insight from reading it, now let’s go back to gingerbread cookies recipe. You can have gingerbread cookies using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Gingerbread Cookies:
- You need 3 1/2 Cups all-purpose flour
- Get 2 1/2 Teaspoons ginger , ground
- Take 1 Teaspoon baking soda
- Prepare 1 Teaspoon cinnamon , ground
- Provide 1/2 Teaspoon nutmeg , freshly grated
- Use 1/4 Teaspoon cloves , ground
- You need 1/4 Teaspoon salt
- Provide 1/2 Cup butter , unsalted , softened
- Provide 3/4 Cup brown sugar light
- Use 1 egg large
- You need 3/4 Cup molasses mild
Steps 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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