The Cookie Couture

Gingerbread cookies with a twist Preparation time: 10 minutes Baking time: 10-16 minutes Servings: 12-15 ( 3in size) This is my favorite gingerbread cookie recipe, it is easy, the cookies taste amazing and they are also very good if you want to use the cookies to make gingerbread houses. This recipe is egg free and you will use just your beautiful hands to make the dough! Ingredients: 1 cup all purpose flour 1/2 tsp baking powder 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp speculaas 2 tbsp dark brown sugar 7 tbsp unsalted butter at (room temperature ) 1/4 cup of molasses Procedure 1) Sift the flour and the baking powder into a mixing bowl, add all the spices and mix, then add the sugar and mix again. 2) Add the butter to the flour mix and using the tip of your fingers try to incorporate all the ingredients until it resembles fine breadcrumbs. 3) Add the molasses and start mixing all the ingredients until you form a dough ball. 4) Roll out the cookie dough in between two pieces of parchment paper to your desired thickness. put it in the refrigerator for a couple of hours. (Overnight is best) 5) Cut out your cookies and place them over a lined baking tray leaving 2 inches in between each cookie shape. 6) Bake at 350º F for 10-16 minutes ( depending on the size and thickness of your cookies) until the edges of the cookies start to turn a little bit darker. Place the cookies carefully in a cooling rack. The cookies will still be soft, but they will harden after they cool down. Enjoy!!