Christmas Cookies for 2: Gingerbread Cookies

 Small Batch Gingerbread Cookies

(Makes 6-10 cookies, depending on the size of your cookie cutters)

In a medium sized bowl, mix:

1/4 cup butter

1/4 cup brown sugar

Add:

1 Tablespoon whisked egg  (crack and egg, whisk it and then measure) Best if egg is at room temperature.

2 Tablespoons molasses

2 Tablespoons buttermilk

Mix together and set aside.

In a separate bowl, mix:

1 cup flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon salt

1/2 teaspoon ginger

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

Stir well and then add to your wet ingredients.  Mix well.

Set the dough down on a piece of parchment paper and put some plastic wrap on top of it.  Roll the dough between the plastic wrap and parchment paper.  By doing this method, your dough doesn't get too dry and you can roll it multiple times without any problem.  Put the dough on a cookie sheet, leaving the plastic wrap on top and the parchment paper on the bottom.  Place it in the freezer for 15-20 minutes, or until it is firm enough to use.  Preheat your oven to 350 degrees.  Take the dough out of the freezer, and peel off the plastic wrap from the top.  Save it to roll out your next batch of cookies, but you do NOT ever put it into the oven.  Cut out multiple cookies with your cookie cutter.  Leaving the cookies on the parchment paper, take off the dough around the cookies that you aren't going to use for now.  This dough will be rolled for the next batch of cookies.  Bake the cookies at 350 degrees right on the parchment paper which is placed o the cookie sheet for 8 minutes or until done.  Let them cool on the cookie sheet for just a bit until you can lift them up and put them on a cooling rack.  Cool them and decorate if you wish.  

You can also use this recipe to make gingerbread crinkle cookies.