Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, gingerbread cookies. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
This classic cut-out gingerbread cookie recipe is easy to make, perfect for decorating, and always so delicious. Turn your cookie platter into a winter wonderland. One classic gingerbread boy cookie cutter can make a big batch of Christmas characters.
Gingerbread Cookies is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Gingerbread Cookies is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook gingerbread cookies using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Gingerbread Cookies:
- Get 3 1/2 Cups all-purpose flour
- Make ready 2 1/2 Teaspoons ginger , ground
- Make ready 1 Teaspoon baking soda
- Take 1 Teaspoon cinnamon , ground
- Take 1/2 Teaspoon nutmeg , freshly grated
- Prepare 1/4 Teaspoon cloves , ground
- Prepare 1/4 Teaspoon salt
- Prepare 1/2 Cup butter , unsalted , softened
- Prepare 3/4 Cup brown sugar light
- Prepare 1 egg large
- Get 3/4 Cup molasses mild
This is my favorite Gingerbread Cookie recipe! It makes perfectly soft and chewy cookies and they I've always loved gingerbread cookies but I'm not so much of a fan of the cracker-like ones so I. If you're adding any candies, place these on while the frosting is still wet. Gingerbread Cookies are the essence of the holidays and are deeply flavored with spices and molasses.
Instructions 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.
Decorate with royal icing and enjoy them for dessert or on your Christmas tree! This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my. This is the BEST recipe for gingerbread cookies I have ever tasted.
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