Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, gingerbread cookies. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Gingerbread Cookies is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Gingerbread Cookies is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook gingerbread cookies using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Gingerbread Cookies:
- Prepare 3 1/2 Cups all-purpose flour
- Prepare 2 1/2 Teaspoons ginger , ground
- Make ready 1 Teaspoon baking soda
- Make ready 1 Teaspoon cinnamon , ground
- Take 1/2 Teaspoon nutmeg , freshly grated
- Get 1/4 Teaspoon cloves , ground
- Get 1/4 Teaspoon salt
- Get 1/2 Cup butter , unsalted , softened
- Take 3/4 Cup brown sugar light
- Prepare 1 egg large
- Make ready 3/4 Cup molasses mild
Add plain flour, baking powder and spices, and process until a smooth dough forms. The dough will be soft and slightly sticky. This is a great basic gingerbread cookie recipe. I made them for a cookie swap and was very pleased with the results.
Steps to make Gingerbread Cookies:
- In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, mixing until combined.
- Then add the molasses and beat on medium speed until smooth, about 2 minutes. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping the bowl as necessary, about 2 minutes. The dough will be very stiff and sticky.
- Scrape the dough onto a lightly floured baking sheet and pat it flat to a 1-inch thickness. Cover with plastic wrap and freeze for at least 1 hour and up to 4 weeks. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment.
- Cut the chilled dough into quarters On a well-floured work surface, roll out one piece of dough to 1/8 inch thick (keep the remaining dough in the freezer). If the dough sticks to your work surface, slide an offset spatula under the dough to release it and dust the work surface with more flour.
- With a 4-1/4-inch cookie cutter, cut out the cookies and use an offset spatula to transfer them to the baking sheets, spacing them at least 1/2 inch apart. Brush off any excess flour.
- Gather and press the dough scraps together, then roll to 1/8 inch thick, and cut out more shapes. Add any remaining scraps to the next quarter of chilled dough. Continue rolling and cutting until the baking sheets are full.
- Bake the cookies, rotating and swapping the sheets’ positions halfway through baking, until firm to the touch and the edges are slightly golden, about 10 minutes.
- Slide the cookies on their parchment onto racks and let cool. Roll out and bake the remaining dough in batches on fresh sheets of parchment.
This is a great basic gingerbread cookie recipe. I made them for a cookie swap and was very pleased with the results. I'll definitely keep this one on hand for the future. Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar.
So that is going to wrap this up for this exceptional food gingerbread cookies recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
