Post by Loupy on Dec 12, 2017 19:18:10 GMT -7
Favorite Gingerbread Cookies
From: Bridget @ www.bakeat350.net/2017/12/college-finals-favorite-gingerbread-cookies.html#more
This recipe comes from my book, Decorating Cookies. It's a winner and one of our favorite cookies of all time. The cookies are thick, soft, chewy, and spicy. They bend instead of crumble.
makes 15-36 depending on the size of the cookies
Ingredients:
5 1/2 cups unbleached, all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/2 tablespoons ground ginger (yes, tablespoons)
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1 cup salted butter, cold and cut into cubes
1/2 cup sugar
1/2 cup packed light brown sugar
1 cup molasses
1 egg
Instructions:
Whisk the flour, baking soda, salt, and spices together.
Set aside.
In another large bowl, cream the butter with the sugars for several minutes until combined and fluffy.
Beat in the molasses and the egg, scrape down sides and bottom of the bowl and beat until combined.
In three additions, add the flour mixture on low speed.
Mix until combined, stopping to scrape the bowl as needed.
Divide the dough into two discs.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 350. Line cookie sheets with parchment.
Roll on a floured surface using a floured rolling pin.
I like to roll them to 1/4 or 3/8" inch.
Dip cookie cutters in flour before cutting.
Place the shapes on the prepared sheets and freeze for 5-10 minutes before baking.
Bake for 9-12 minutes, or until cookies appear done.
Let sit on the cookie sheet for 1-2 minutes, then remove to a wire rack to cool completely.
Decorate with royal icing.
From: Bridget @ www.bakeat350.net/2017/12/college-finals-favorite-gingerbread-cookies.html#more
This recipe comes from my book, Decorating Cookies. It's a winner and one of our favorite cookies of all time. The cookies are thick, soft, chewy, and spicy. They bend instead of crumble.
makes 15-36 depending on the size of the cookies
Ingredients:
5 1/2 cups unbleached, all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/2 tablespoons ground ginger (yes, tablespoons)
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1 cup salted butter, cold and cut into cubes
1/2 cup sugar
1/2 cup packed light brown sugar
1 cup molasses
1 egg
Instructions:
Whisk the flour, baking soda, salt, and spices together.
Set aside.
In another large bowl, cream the butter with the sugars for several minutes until combined and fluffy.
Beat in the molasses and the egg, scrape down sides and bottom of the bowl and beat until combined.
In three additions, add the flour mixture on low speed.
Mix until combined, stopping to scrape the bowl as needed.
Divide the dough into two discs.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 350. Line cookie sheets with parchment.
Roll on a floured surface using a floured rolling pin.
I like to roll them to 1/4 or 3/8" inch.
Dip cookie cutters in flour before cutting.
Place the shapes on the prepared sheets and freeze for 5-10 minutes before baking.
Bake for 9-12 minutes, or until cookies appear done.
Let sit on the cookie sheet for 1-2 minutes, then remove to a wire rack to cool completely.
Decorate with royal icing.
