These gingerbread cookies recipe is the best Christmas cake recipe. Soft in the middle, crunchy to the side, perfectly seasoned, molasses, and sweetened brown sugar holiday goodness. It's hard not to like this recipe.
Whenever I think of Christmas cookies, gingerbread cookies come to my mind. I add more molasses and increase the amount of spices I like (cinnamon, ginger, cloves, and allspice). Because of the added sticky sweetener (molasses), I added a little more flour to help absorb it and retain its shape. Instead of white granulated sugar, I always use brown sugar if it tastes right.
How to Make Gingerbread Cookies
Prep Time: 4 hours | Cook time: 10 minutes | Yield: 24 four-inch cookies
Ingredients
- 10 tablespoons unsalted butter, softened
- 3/4 cup light or dark brown sugar
- 2/3 cup molasses without sulfur
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon powdered cloves
- optional: easy cake cutter
Instructions
- In a large bowl, using a handheld mixer or stand mixer with a paddle attachment, beat the butter for 1-1.5 minute on medium speed until it is completely smooth and creamy. Add brown sugar and molasses and beat on medium speed until smooth and creamy. Scrape the sides and bottom of the bowl as needed. Next, beat the eggs and vanilla on high for the full 2 minutes. Scrape the sides and bottom of the bowl as needed. Butter can be separated; it's okay.
- In a separate bowl, beat the flour, ginger, baking soda, cinnamon, salt, allspice and cloves until smooth. At low speed, gradually mix into the wet ingredients until combined. The cake batter should be thick and slightly sticky. Divide the dough in half and place each one on a large plastic sheet. Wrap each one tightly and pat to form a disc. Refrigerate the disc for three hours or more up to 3 times. This cake dough must be cooled. I always chill mine overnight.
- Preheat oven to 177 ° C. Line 2-3 large pans with parchment paper. Set aside.
- Remove 1 disc of cold cookie dough from the refrigerator. Flour generously for practice, as well as your hands with a rolling pin. Roll the disc so that it is 1/4 inch thick. Tips for rolling dough can crack and become brittle when you roll. What's useful is taking this and turning it around while you're away. In addition, you can use your finger to help put the dividing boundaries back together. The first few rolls are always the toughest because the dough is so inflexible, but rolling back beets is much simpler. Cut into several shapes. Place the shapes 1 inch apart on the prepared baking sheet. Roll back the rest of the bread until all the dough is formed. Repeat with remaining dough.
- Bake the cookies for 10-11 minutes. If your cookie cutters are smaller than 4 inches deep, bake them for about 9 minutes. If your cookie cutters are larger than 4 inches in size, bake them for about 11 minutes. My oven has had a hot spot and yours might as well - so make sure to turn the pan during the baking time. Remember that the more often the cake is baked, the tougher and crunchier it will be.
- Let the cookies cool for 6 minutes on the baking sheet. Transfer to a cooling rack to cool completely. After it cools completely, decorate as desired.
- Cookies remain freshly coated at room temperature for up to 1 week.
Source: sallysbakingaddiction.com