12.22.2014

GINGERBREAD COOKIES

Gingerbread cookies are my all-time favorite christmas cookies. I love the molasses flavor. And the more ginger-y the better! This recipe is super easy and super delicious, and it has an extra special ingredient... ginger essential oil. It gives the dough such a rich, yummy depth of flavor!

Gingerbread Cookies
adapted from Food.com

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6-8 drops ginger essential oil (or 1 tablespoon ground ginger)
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla

Icing: 1 cup powdered sugar and 1-2 tablespoons milk.
In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger (if using ground) until well blended. In the bowl of a stand mixer, beat the butter, brown sugar and egg on medium until combined. Add in the molasses, vanilla, and ginger essential oil (if using), and mix until well blended. Gradually add in dry ingredients and stir until smooth. Divide dough in half. Wrap each half in plastic wrap and let sit at room temperature for 2-8 hours. 
Preheat oven to 375 degrees F and line a cookie sheet with parchment paper. Place 1 portion of dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to 1/4 inch thickness. Cut out cookies with your favorite cookie cutter and place then about an inch apart on cookie sheet. Bake one tray at a time for 7-10 minutes. (I only baked mine for 7 minutes because I like mine a little chewy :)) Remove cookie sheet from oven and allow the cookies to stand until they are firm enough to transfer to a wire rack. Once they are cool, you may decorate however you like. I made the icing above and spooned it into a piping bag with the tip snipped off. A ziplock bag works great, too!

Notes: You can replace the ground cloves and cinnamon with clove oil and cinnamon bark oil, too--just add them in with the wet ingredients rather than the dry. I recommend starting out with a drop and tasting the dough so as not to over-do it \\ The dough can be refrigerated for up to 4 days. Just bring to room temperature before rolling out.
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I am an independent distributor of Young Living. Any suggestions made on this blog are specific to Young Living Essential Oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure, or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently taking medication, please DO NOT STOP. Keep oils out of reach of children.

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