Harvest Life Victory Church

RULES OF THE KITCHEN

• Wash your hands with soap and water before you begin.

• Read the whole recipe carefully before starting. If you don’t understand any part, ask an adult to help you.

• Collect all the ingredients and equipment you need for the recipe before you start to cook

• Do one step of the recipe at a time. Do not skip steps.

• Measure carefully, using the correct equipment.

• Use the correct size of pan called for in recipe.

• Follow the times set in the recipe. If a recipe says shake for 45 seconds, be sure you shake for a least 45 seconds.

• Clean up when you are finished!

• Share your tasty creations with family and friends.

My Favorite Gingerbread Men Recipe

Ingredients

• 10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature

• 3/4 cup (150g) packed light or dark brown sugar

• 2/3 cup (200g) molasses

• 1 large egg, at room temperature

• 1 teaspoon pure vanilla extract

• 3 and 1/2 cups (437g) all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 Tablespoon ground ginger (yes, 1 full Tablespoon!)

• 1 Tablespoon ground cinnamon

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground cloves

Instructions

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.

2. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

3. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.

4. Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don’t be afraid to continually flour the work surface as needed- this dough can be sticky. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.

5. Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time.

6. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.

7. Cookies stay fresh covered at room temperature for up to 1 week.