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Looking for a gingerbread cookie recipe? This is perfect to use in the form of festive cutouts.
Who here doesn’t love delicious gingerbread cookies made from scratch?With holiday cookie season in full swing, I thought it would be fun to share some festive gingerbread cookies that you can bake at home as a fun dessert activity. There are many cookie kits available in stores, but nothing beats delicious homemade cookies.
The result is perfectly chewy, soft cookies that you can decorate with frosting. It has a rich flavor of molasses and warm spices, yet has a well-balanced sweetness. Hmm!
Did you know that gingerbread cookie recipes can be a little tricky?
The cookies may be too dry or hard, or the dough may be too crumbly or sticky. We tested three popular recipes and methods for making die-cut gingerbread cookies, and the winner was the clear winner. This recipe is from TasteofHome.com.
This dough comes together smoothly and easily, with little guesswork, and doesn’t overwhelm you with too much molasses. I added more warm spices and ground cloves to ensure a deeper flavor. We recommend chilling for a long time, preferably overnight, to prevent the shape from spreading.
grab them cookie cutter And let’s go!
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gingerbread cookies
yield: 24 servings
Preparation time: 40 minutes
Cooking time: 7 minutes
Total time: 47 minutes
Soft and chewy gingerbread cookies with warm spices are perfect for making cutout cookies.
For cookies:
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3/4 cup light brown sugar
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1/2 cup softened butter
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1/3 cup molasses
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1 egg
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2 tablespoons water
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2 2/3 cups all-purpose flour
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1 teaspoon baking soda
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3 teaspoons grated ginger
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1 teaspoon powdered cinnamon
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1 teaspoon nutmeg powder
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1/4 teaspoon clove powder
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1/4 teaspoon salt
For icing:
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3 cups confectioners’ sugar
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1 teaspoon vanilla essence
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1 tablespoon softened butter
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3 tablespoons milk
1
To make cookies:
Cream the butter and brown sugar in a mixing bowl using a hand mixer or stand mixer for 1 to 2 minutes. Add molasses, eggs, and water and mix. Let’s set it aside.
2
In a separate mixing bowl, whisk together flour, baking soda, and spices. Slowly stir the wet ingredients until a dough forms. Chill the dough in a plastic bag or container in the refrigerator for at least 3 hours or overnight.
3
To create a crop:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
4
Dust the rolling pin with flour. Roll out 1/2 of the dough onto a cookie sheet to 1/8 inch thickness. Use a cookie cutter to cut shapes and place on a baking sheet. Bake in the oven for 7-8 minutes until set. Transfer cookies to a cooling rack. Repeat the process with the remaining dough and let the cookies cool.
5
To make the icing:
Place the icing ingredients in a mixing bowl and mix with an electric mixer until smooth. Please fill in piping bag Add icing and decorate your favorite cookies with a thin tip.
6
Store leftovers in a covered container for up to 1 week. Baked cookies and raw dough can be stored in the freezer for up to 6 months. enjoy!
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Tips for making the perfect gingerbread cookie recipe:
- This dough must be chilled before shaping. It is best to chill overnight or at least a few hours in the refrigerator. For convenience, we recommend making the dough the day before and decorating the next day.
- Consider rolling the dough over the top. parchment paperr. In my opinion, it’s much easier to transfer it to a cookie sheet rather than off the counter.
- You can also use the same parchment paper for the baking sheet. I use a non-stick caraway sheet pan so no paper is needed.
- Be careful not to make the dough too thin. It will be softer if the thicker side is about 1/8 inch.
Oh, I’m in gingerbread heaven!
This easy recipe is so delicious and the shape is so adorable. This batch made about 24 3-inch cookies. If you need a larger batch for a cookie swap, it’s best to double it. Baking holiday cookies together is one of our favorite traditions, and this is a fun idea.
Have a wonderful holiday with lots of family, love, and warm cookies! Merry Christmas!
Check out my easy applesauce tree ornament that looks (and smells) like a gingerbread cookie!
About the artist:
Lina holds a BA from Northern Arizona University and has 11 years of blogging and photography experience, with work featured on Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.
Source: Hip2Save – hip2save.com
