Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup dark brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla extract
Special equipment needed:
- Electric mixer
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
2. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.
3. Add egg, molasses, and vanilla extract, and beat until well combined.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide dough in half and shape into disks. Wrap in plastic wrap and refrigerate for at least 2 hours.
6. Preheat oven to 350°F. Line baking sheets with parchment paper.
7. On a lightly floured surface, roll out dough to 1/4-inch thickness.
8. Use cookie cutters to cut out desired shapes and place on prepared baking sheets.
9. Bake for 8-10 minutes, or until edges are firm and centers are slightly soft.
10. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Time:
Preparation time: 20 minutes
Chilling time: 2 hours
Cooking time: 8-10 minutes per batch
5. Temperature:
350°F
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 120
Fat: 3g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 80mg
Carbohydrates: 22g
Fiber: 0g
Sugar: 11g
Protein: 1g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Light brown sugar can be substituted for dark brown sugar.
- Honey can be substituted for molasses.
Variations:
- Add 1/2 cup chopped crystallized ginger to the dough.
- Use different cookie cutters to create different shapes.
- Decorate with icing or sprinkles.
Tips and tricks:
- Make sure to chill the dough for at least 2 hours to prevent spreading.
- Use a light dusting of flour on the rolling surface and rolling pin to prevent sticking.
- If the dough becomes too soft to work with, refrigerate for 10-15 minutes before continuing.
Storage instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Warm in the microwave for 10-15 seconds.
Presentation ideas:
Arrange cookies on a festive platter or cookie tray.
Garnishes:
Decorate with icing or sprinkles.
Pairings:
Serve with hot cocoa or apple cider.
Suggested side dishes:
Serve with a cheese plate or fruit platter.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk.
- If the dough is too sticky, add a tablespoon of flour.
- If the cookies are spreading too much, chill the dough for longer.
Food safety advice:
Make sure to wash hands and surfaces thoroughly before and after handling raw dough.
Food history:
Gingerbread cookies have been a holiday tradition for centuries, dating back to medieval Europe.
Flavor profiles:
Warm, spicy, and sweet.
Serving suggestions:
Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: German
Taste: Sweet, Spicy, Molasses, Ginger, Nutty, Warm, Molasses-Y, Ginger-Y