Hello, my beautiful Shades! πŸŽ„

How was your weekend? ❄️ Let me know in the comments. For today's episode, I've prepared another yummy recipe! This classic cut-out gingerbread cookie recipe is easy to make, perfect for decorating, and always so delicious. It’s made with the tastiest warming spices, including lots of anise and cinnamon.  And bonus — a batch of gingerbread baking in the oven is guaranteed to make your home smell amazing. ✨

πŸ“Ingredients: 
⭐️  2 cups all-purpose flour
⭐️  ½ cup of brown sugar 
⭐️ 1 teaspoon baking soda
⭐️ Spices: Ground cinnamon, anise, cloves, and nutmeg
⭐️  3 eggs
⭐️  ½ cup of butter
⭐️  6 teaspoons warm milk
⭐️ cake sprinkles

πŸ“Directions:
πŸ‘©‍🍳 Whisk together your dry ingredients.
πŸ‘©‍🍳 Beat the dough. Using either a stand mixer or a hand mixer, beat the butter and sugar together until light and fluffy.
πŸ‘©‍🍳 Chill the dough. Divide the dough into two equal portions, and form them each into a ball.  Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.  The disc shape will make it easier to roll the cookies out later.
πŸ‘©‍🍳 Roll and cut the dough. Once the dough is thoroughly chilled, unwrap one of the discs and place it on a lightly floured surface.  Use a floured rolling pin to roll the dough. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.  Transfer the dough shapes to a parchment-covered baking sheet.
πŸ‘©‍🍳 Bake. At 170°C for about 8 to 10 minutes, or until the cookies are crisp around the edges and on top.
πŸ‘©‍🍳 Decorate. Once the cookies cool to room temperature, feel free to decorate them as desired with the icing or sprinkles.
πŸ‘©‍🍳 Bon AppΓ©tit!


Do you like gingerbread cookies? What cookie cutter is your favorite?

Ho ho ho πŸŽ…, 

Merry Christmas!πŸŽ„✨