Red Gingerbread Cookies

https://arinaphotography.com/red-gingerbread-cookies/

Prep Time: 15

Cook Time: 10

chilling time: 1

Total Time: 1 20

Servings: Cookies

Calories: 147kcal

Measure and prepare all of your ingredients before starting to ensure a smooth process.
In a large mixing bowl, combine the flour, cinnamon, ginger, baking soda, cloves, nutmeg, and salt. Whisk the dry ingredients until fully combined and set the bowl aside.
In a separate bowl, whisk together the egg, maple syrup, and vanilla extract until well combined.
Add the food coloring (1 teaspoon for a lighter shade or 2 teaspoons for a deeper color) and mix until the color is fully incorporated and the mixture is smooth.
In the bowl of your kitchen mixer, add the room-temperature unsalted butter and packed brown sugar. Using the paddle attachment, cream them together on medium speed for about 2-3 minutes, until the mixture becomes light and fluffy.
Scrape the butter mixture from the sides of the bowl using a silicone spatula, then add the egg and maple syrup mixture with food coloring. Mix on medium speed until fully combined.
Gradually add the dry ingredients to the wet mixture, about ⅓ at a time, mixing on low speed after each addition. Continue mixing until a smooth, slightly firm dough forms.
Flatten the dough into a disk and wrap it in food wrap. Place the dough in the refrigerator to chill for at least 1 hour. This helps firm the dough, making it easier to roll and cut.

Preheat your oven to 350°F (175°C).
Remove the dough disk from the fridge and let it sit on the counter for about 10 minutes to soften slightly.
Lightly flour your countertop, unwrap the dough, and roll it out with an adjustable rolling pin to a thickness of ¼ inch.
Use Christmas cookie cutters to cut out your desired shapes.
Carefully lift the cutouts with a cake spatula and place them 1 inch apart on a baking sheet lined with parchment paper.
Chill the baking sheet with the cutouts in the fridge for 10 minutes to help the cookies retain their shape while baking.
Transfer the chilled baking sheet directly to the middle rack of your preheated oven. Bake for 8-10 minutes, or until the cookies are set.
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack. Allow the cookies to cool completely before decorating.