Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 tsp salt
Special equipment needed:
- Parchment paper
- Rolling pin
- Cookie cutters
- Candy thermometer
Step-by-step instructions:
1. In a medium bowl, whisk together the flour, baking powder, cinnamon, cloves, nutmeg, and ginger. Set aside.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy.
3. Add the molasses and heavy cream to the butter mixture and mix until well combined.
4. Gradually add the flour mixture to the butter mixture, mixing until just combined.
5. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and chill for at least 1 hour.
6. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are lightly browned. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly, until the sugar has dissolved.
10. Increase the heat to high and bring the mixture to a boil. Do not stir.
11. Use a candy thermometer to monitor the temperature. When the mixture reaches 350°F, remove from heat.
12. Dip each cookie halfway into the caramel mixture and place on a parchment-lined baking sheet to cool and harden.
Time:
Preparation time: 20 minutes
Chilling time: 1 hour
Cooking time: 10-12 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
Makes approximately 24 cookies.
Nutritional information:
Per serving (1 cookie):
Calories: 140
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 25mg
Carbohydrates: 23g
Fiber: 0g
Sugar: 14g
Protein: 1g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Dark corn syrup can be substituted for molasses.
- Light cream can be substituted for heavy cream.
Variations:
- Add chopped nuts or dried fruit to the dough.
- Use different cookie cutter shapes for a festive touch.
- Drizzle melted chocolate over the cooled cookies for added flavor.
Tips and tricks:
- Chill the dough before rolling it out to make it easier to work with.
- Use a sharp knife to cut out any intricate shapes.
- Dip the cookies in the caramel mixture quickly to prevent them from becoming too soft.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in a 350°F oven for 5-10 minutes to crisp them up.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle with chopped nuts or drizzle with melted chocolate.
Pairings:
Serve with a hot cup of tea or coffee.
Suggested side dishes:
These cookies are a sweet treat on their own.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the caramel mixture hardens too quickly, reheat it over low heat until it becomes liquid again.
Food safety advice:
Be careful when working with hot caramel as it can cause burns.
Food history:
Aachener Printen are a traditional German Christmas cookie that originated in the city of Aachen.
Flavor profiles:
These cookies have a spicy, gingerbread-like flavor with a sweet caramel coating.
Serving suggestions:
Serve these cookies as a festive holiday treat or as a sweet snack any time of year.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Sweet, Caramelized, Spicy, Nutty