Add flour mixture to butter mixture: With mixer set on low speed slowly add in dry ingredients and mix until combined, while adding additional milk as needed just to bring dough together.Blend in wet ingredients: Mix egg yolk and vanilla.Cream sugars and butter: In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar and butter until well combined.Whisk dry ingredients: In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt. You can find meringue powder at kitchen supply stores, places like Walmart carry it in their cake decorating section, craft stores like Michaels carry it or you can buy it online. Meringue powder: this is used in the royal icing instead of raw egg whites.Milk: this helps thin the dough a little.It adds rich deep flavor and also helps keep them soft. Molasses: this is key to real gingerbread.Vanilla: this adds a little background flavor.Egg yolk: I like to just use the yolk here so cookies don’t puff up and spread a lot and lose that cute shape.Unsalted butter: what would a soft cookie be without it? If you only have salted butter, reduce salt to 1/4 tsp in the recipe.Powdered sugar is used for a smooth icing. Dark brown sugar and powdered sugar: the brown sugar helps give the cookies that classic chewy texture.Salt: this helps keep the cookies from tasting flat.Baking powder and baking soda: these help the cookies puff up a little so they aren’t totally flat.Ginger, cinnamon, nutmeg, cloves: this blend of spices gives the cookies their traditional richly spiced flavor.I don’t recommend substitutes such as cake flour or bread flour. All-purpose flour: this is the base for the cookies.I hope these make it to your holiday cookie tray! The are such a delicious tradition and we all need a delicious, reliable gingerbread cookie recipe. My kids got my first test batch to decorate and I gave them tons of sprinkles to decorate and they were in Heaven!Īnd who doesn’t love the scent of gingerbread cookies baking? It is Heavenly! These are so good and definitely a cookie that both young and old alike will love! Plus they’re so fun to decorate, every holiday season you need to decorate at least one batch of cookies right? You’ll that the dough was easy to work with and doesn’t need a long time to chill. I made these cookies to be a little more mild on the molasses flavor so they’ll still be kid friendly. If you do prefer a crispier cookie just roll the dough a bit thinner than listed and even bake a little longer if needed. I’ve always loved gingerbread cookies but I’m not so much of a fan of the cracker-like ones so I made these to be a slightly softer cookie. Gingerbread men are such a Christmas classic and it’s about time I finally got around to sharing a recipe! These will quickly become a new favorite holiday cookie! The dough is easy to work with and they are so fun to decorate. When cool, ice or decorate as desired.This is my favorite Gingerbread Cookie recipe! It makes perfectly soft and chewy cookies and they have the just the right amount of spices and rich molasses flavor. Let the cookies cool on the baking sheet for a few minutes and then transfer them to cooling racks to cool completely. Gather any scraps together and repeat rolling and cutting if the dough gets too soft to work with, chill it briefly before continuing.īake the cookies, in batches if necessary, until they are barely golden-brown around the edges and no longer glossy, 8 to 10 minutes. Cut the dough into the desired shapes and transfer to the baking sheets, leaving 1 inch between each cookie. Lightly dust the work surface and the top of the chilled dough with flour and roll the dough 1/4 inch thick. Line 1 or 2 baking sheets with parchment paper. Turn the dough out onto a work surface, flatten into a disc, wrap well with plastic wrap and chill for at least 4 hours or overnight. Reduce the mixer speed to low and beat in the flour until completely combined. Add the egg, molasses, vanilla extract and egg and beat until fully incorporated. Put the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, 4 to 6 minutes. Sift together the flour, ginger, baking soda, cinnamon, nutmeg and a pinch of salt into a medium bowl and set aside.
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