Gingerbread cookies

On wednesday, after school my sons and I love to bake. At least two of them, most of the time. The little one standing on a chair, having dough every where on his clothes, hands and face (he tastes everything). The second one with his tongue hanging out of his mouth, practising very intense (he wants to be a cook when he grows up or a butcher or both). This wednesday was no different, we baked gingerbread cookies. They were delicious and probably one baking session in a week isn't enough. These gingerbread cookies doesn't require a difficult recepture or a lot of different ingredients. Probably most of them are already in your pantry.

 When the work was done, I've been sitting down in my chair and lounged for a while in the sun (that was widely available). What a blessing such a wednesday.

Ingredients:

- 2 sticks butter, roomtemperature (250 gram);

- 2 teaspoons ginger, powder;

- 2 cups of flour (250 gram);

- 2/3 cup sugar (125 gram);

- some fine sugar to sprinkle on the top.

Preheat the oven to 325 degrees Fahrenheit (or 160 degrees Celsius). Mix the butter with the sugar until it's fluffy (about 2 minutes). Add the flour and the ginger and mix the batter just until the ingredients are well mixed. 

Place bakingpaper on a bakingplate. Sprinkle your working space with a little bit of flour and roll the dough untill it's about 1/5 inch (0,5 cm) thick. When the dough sticks, you can place it, before handling, for about 15 minutes in the refrigerator. 

With a cookie cutter stab the dough and place the cookie on you're griddle. Finish when you don't have any dough left. Put it for about 20 minutes in the oven. When taking the cookies out of the oven, sprinkle with the sugar.