The Food blog touts these as The Most Wondeful Gingerbread Cookies . . . and they are! The dough is so easy to work with. The taste is delicate with just enough spice. The baked cookies have a soft texture. Delicious!
I used a gingerbread house cookie cutter—front only and gingerbread boy cutters in preparation for a cookie decorating party. Tis’ the season!
The Most Wonderful Gingerbread Cookies
3
cups all-purpose flour
1 1⁄2
teaspoons baking powder
3⁄4
teaspoon baking soda
1⁄4
teaspoon salt
1
tablespoon ground ginger
1 3⁄4
teaspoons ground cinnamon
1⁄4
teaspoon ground cloves
6
tablespoons unsalted butter
3⁄4
cup dark brown sugar
1
large egg
1⁄2
cup molasses
2 teaspoons vanilla
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses and vanilla; continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
- Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or silicon sheets.
- Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
- Cut out cookies with desired cutter.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7 to 10 minutes (the lower time will give you softer cookies-- very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool, decorate them as preferred. (I used buttercream frosting for decorating.)
3
cups all-purpose flour
1 1⁄2
teaspoons baking powder
3⁄4
teaspoon baking soda
1⁄4
teaspoon salt
1
tablespoon ground ginger
1 3⁄4
teaspoons ground cinnamon
1⁄4
teaspoon ground cloves
6
tablespoons unsalted butter
3⁄4
cup dark brown sugar
1
large egg
1⁄2
cup molasses
2 teaspoons vanilla
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses and vanilla; continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
- Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or silicon sheets.
- Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
- Cut out cookies with desired cutter.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7 to 10 minutes (the lower time will give you softer cookies-- very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool, decorate them as preferred. (I used buttercream frosting for decorating.)
No comments:
Post a Comment