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Gingerbread Cookies

Name: Gingerbread Cookies
Total time: 7-9 MINUTES
Yield: 12-15
Ingredients: 3 cup Flour; ⅓ cup Butter, Unsalted; 2 tbsp Litehouse® Freeze Dried Ginger; 1 ea Egg; ½ cup Molasses; ¾ cup Brown Sugar; ½ tbsp Cinnamon; ¼ tsp Nutmeg; ½ tbsp Vanilla, Extract or Pure; 1 ea Pinch of Salt

December 3, 2019 Litehouse

7-9 MINUTES

Serves: 12-15

Ingredients

3 cupFlour
⅓ cupButter, Unsalted
2 tbspLitehouse® Freeze Dried Ginger
1 eaEgg
½ cupMolasses
¾ cupBrown Sugar
½ tbspCinnamon
¼ tspNutmeg
½ tbspVanilla, Extract or Pure
1 eaPinch of Salt

Directions

Preheat oven to 375 degrees Fahrenheit.Using a mortar and pestle, grind the Litehouse freeze dried ginger into a fine powder.Using a whisk or stand-up mixer, combine room temperature butter and sugar. Add in the egg and mix.Add in molasses and vanilla extract.In a separate bowl, combine flour, cinnamon, nutmeg, ginger and salt.Add in the dry ingredients mixture slowly.Using a rolling pin, roll out dough to about 1/4 inch. Using different sizes and shapes of cookie cutters, cut out cookies and place on parchment paper.Bake for 7-9 minutes on a baking sheet.After they have cooled off, decorate each cookie with icing. Enjoy!