Gingerbread Cookies

The past couple of months have been crazy. I moved across the country and started my first job. And craziest of all… I had to learn how to bake in a tiny Manhattan apartment kitchen.

Gingerbread Cookies from Square Root of PieMy lack of counter space is almost painful… But I’m learning to deal with it. No fancy stand mixers anytime soon though.

Gingerbread Cookies from Square Root of PieIt took me awhile to get settled, but I’m finally starting to feel like I have a home! And now that I’ve gone through the whole mess of moving, buying furniture, blahblahblah, I can finally get back to what I love… baking!

Gingerbread Cookies from Square Root of Pie

Gingerbread Cookies
Makes 2-3 dozen.

3 C flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp nutmeg
1 tsp ground cloves
dash salt
1 stick butter, room temperature
3 Tbsp coconut oil
1/2 C brown sugar, packed
2/3 C molasses
1 egg

In a medium bowl, sift together flour, soda, spices, and salt. Set aside.
2. In a large bowl, cream the butter and coconut oil.
3. One at a time, beat in brown sugar, molasses, and egg.
4. Gradually beat in the flour until the dough is formed.
5. Split into two balls, wrap in plastic wrap, and refrigerate at least 3 hours.
6. Preheat the oven to 350F. Lightly grease a cookie sheet. Remove the dough from the fridge at let it come to room temperature.
7. Roll out and cut into shapes.
8. Bake for 8-10 minutes, rotating halfway through.
9. Let cool and decorate!

Gingerbread Cookies from Square Root of PieI made a quick icing out of powdered sugar and a little bit of milk, but these would be great with some more color, candy or sprinkles.

Gingerbread Cookies from Square Root of Pie

Happy Holidays!