Our partner’s recipe: Gingerbread cookies, the beloved classic!
Well, we might as well tell you right away: the holidays at JPdL are a long awaited moment. Because it’s magical, bright, joyous, colourful and festive! Over the years, a multitude of little rituals have taken root among the team and now mark the month of December: Jean-Paul’s traditional Christmas card, the potluck luncheon, playing Santa and distributing little gifts to our partners… not to mention preparing Christmas cookies!
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ tsp. baking powder
- ¼ tsp. baking soda
- 1 tbsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cloves
- ½ tsp. salt
- 1 cup brown sugar
- ⅔ cup dark molasses
- ½ cup butter, room temperature
- 1 large beaten egg
- ¼ tsp. ground allspice
Preparation
- Preheat the oven to 375°F. Line a cookie sheet with parchment paper.
- Mix together flour, baking powder, baking soda, cinnamon, cloves, ginger and salt into a medium bowl. Set aside.
- In another bowl, combine brown sugar, molasses, butter, beaten egg and allspice. Mix all together well.
- Stir the dry ingredients into the creamy mixture and knead until all the flour has been worked in.
- Roll out dough to ⅓-inch thick on a lightly floured surface. Using a 4-inch cookie cutter, cut dough and place on the cookie sheet.
- Bake for 8-12 minutes or until the outline of the cookies is lightly browned. Allow cookies to cool for 2 minutes, then remove from pan and let cool completely on a rack.
- Decorate the cookies and enjoy!
