Good Morning Friends,
I hope you all are feeling magical and festive as we begin the American Thanksgiving week. Wherever you are, I hope you’re preparing for the holiday season. I absolutely love this time of the year. Growing up I celebrated both Hanukkah and Christmas. (Double the fun!). So, this time of the year is especially festive for me. A few days ago Daddy and I snuggled up on the couch to watch “Eat, Pray, Love” together. One part of the movie focused on “the art of doing nothing”. Since then, we have been zeroed in on things that bring us pleasure and doing nothing to experience joy and peace. Now, this can be a challenge since the world often seems loud and intrusive. But despite the noise, we’ve found small ways to bring pleasure into our day.
Yesterday we were walking around the grocery store loading up our cart for Thanksgiving when I asked myself: what would bring me pleasure today? The answer was simple, I wanted gingerbread cookies for tea time!
We were already feeling super festive after watching “Frozen II” at the movie theater. (Oh my gosh– go see it if you haven’t! It’s amazing!!). So the family was excited to bake these cookies together. Gingerbread is very easy to whip together, low in sugar, and very forgiving if you don’t put the exact measurements in the bowl. The key to getting the perfect dough consistency is to refrigerate the dough for 2 hours before you roll it out. That way it’s stiff and you can cut your cookies with ease. This recipe was absolutely sublime, and Daddy had fun using the extra bits of dough to spell out: K-I-T-T-E-N ! ❤
I hope you all enjoy this recipe too! Make a batch of these to share with your loved ones. 🙂 Have a great start to the week everyone!
Makes: 1 dozen
- 3/4 cup (170 g) butter
- 3/4 cup (159 g) brown sugar
- 3/4 cup (255 g) molasses
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 3/4 cup (447 g) all purpose flour
- In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
- Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
- Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. The dough will be very soft and sticky, but don’t be tempted to add more flour; it’ll firm up once it’s chilled.
- Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it’s cold before continuing.