This recipe outlines the steps to create delicious gingerbread cookies from scratch. With a blend of spices and a hint of sweetness, these cookies offer a delightful balance of flavors.
After chilling the dough, you’ll roll it out and cut it into shapes, ready for baking. Let’s get started!
Ingredients:
– 3 to 3 and 1/2 cups all-purpose flour
– 1 tablespoon ground ginger
– 1 tablespoon ground cinnamon
– 1/2 teaspoon ground allspice
– 1/2 teaspoon ground cloves
– 10 tablespoons unsalted butter, softened
– 3/4 cup packed light or dark brown sugar
– 1/2 cup unsulfured or dark molasses
Cooking Instructions:
1. Preheat your oven to 350°F (177°C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats.
2. In a large mixing bowl, whisk together 3 cups of all-purpose flour, baking soda, ground ginger, ground cinnamon, ground allspice, and ground cloves until well combined.
3. In another large bowl, use a stand mixer or a handheld mixer with a paddle attachment to beat the softened butter and packed brown sugar until creamy and smooth. Gradually mix in the molasses until fully incorporated.
4. Slowly add the dry ingredients to the butter and sugar mixture, mixing just until a dough forms. If the dough is too sticky, you can add more flour, a tablespoon at a time, until it reaches a workable consistency.
5. Divide the dough into two discs, wrap them in plastic wrap, and chill in the refrigerator for at least 3 hours or up to 3 days.
6. Once the dough is chilled, roll it out on a floured surface to 1/4 inch thickness. Use cookie cutters to cut out your desired shapes and place them on the prepared baking sheets.
7. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly browned. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Extra Tips:
When making gingerbread cookies, consider using light or dark brown sugar for a richer flavor.
Be cautious not to use blackstrap molasses, as it can overpower the other flavors. If you’re at a high altitude, remember to add an extra 2 tablespoons of flour to the dough to help maintain the cookie shape during baking.
Once the cookies are cooled, you can get creative with your decorations using royal icing, cookie icing, or cookie buttercream for a fun finishing touch! Enjoy your baking!
Final Thoughts
As you wrap up your gingerbread cookie baking, it’s important to contemplate how to store your delicious creations for the best flavor and texture. Here are some key tips:
- Container Choice: Use airtight containers for maximum freshness. For crisp cookies, like gingersnaps, choose tins.
- Moisture Control: Don’t pack warm cookies; it causes condensation. Store soft cookies with a slice of bread to maintain humidity. Using a terra cotta insert can also help maintain moisture levels for your soft cookies.
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Separation and Packaging: Keep cookies of similar textures together. Use cellophane bags or parchment paper to separate strong flavors.
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