Ope! Today would be a 
Gingerbread Cookie Recipe from Mel's Kitchen
We made these cookies for a collaboration with Vitamix featuring three holiday recipes. You’ll need a food processor (or the Food Processor Attachment).
These have elevated flavors but are still kid-friendly.
And visit Mel’s Kitchen Cafe for more recipes like this.
Recipe
Gingerbread Cookies
Gingerbread cookies recipe for a food processor from Mel's Kitchen Cafe
Ingredients:
- all-purpose flour - 3 cups (426 g)
- packed dark or light brown sugar - Ā¾ cup (159 g)
- baking soda - Ā¾ teaspoon
- ground cinnamon - 1 tablespoon
- ground ginger - 1 tablespoon
- ground cloves - Ā½ teaspoon
- salt - Ā½ teaspoon
- butter, softened to room temperature - Ā¾ cup (170 g)
- unsulphured molasses (not black strap) - Ā¾ cup (248 g)
- milk - 2 tablespoons
Instructions:
In the food processor, stir together flour, flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds.
Add butter and mix until mixture is sandy.
Add molasses and milk and mix until evenly combined.
Divide dough in half.
Roll half the dough between two sheets of parchment paper so it’s 1/4 inch thick. Keeping it in between the parchment paper, freeze for 20 minutes.
Preheat oven to 350 degrees F.
Remove dough and top sheet of parchment paper. Use a cookie cutter to make fun shapes.
Transfer shapes onto baking sheet and bake for 9 minutes.
Frost or pipe and enjoy.
Store at room temperature or in the fridge covered.
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