Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
Special Equipment Needed:
- 2 baking sheets
- parchment paper
- rolling pin
- cookie cutters
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In the bowl of an electric mixer, beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the molasses and mix until combined. Add the egg and vanilla and mix until combined.
4. Reduce the mixer speed to low and slowly add the flour mixture. Mix until just combined.
5. Turn the dough out onto a lightly floured work surface and knead until it comes together. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
6. Remove one disk of dough from the refrigerator and roll it out to 1/4-inch thickness. Cut out the cookies with cookie cutters and place them on the prepared baking sheets. Repeat with the remaining disk of dough.
7. Bake the cookies for 10 to 12 minutes, until they are lightly browned. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information:
Calories: 140
Fat: 6g
Carbohydrates: 19g
Protein: 2g
Substitutions for Ingredients
- Unsalted butter: You can use salted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- Light brown sugar: You can use dark brown sugar, if desired.
- Molasses: You can substitute honey, if desired.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the dough.
- Add 1/2 teaspoon of ground nutmeg or allspice to the flour mixture.
- Drizzle the cooled cookies with melted white or dark chocolate.
Tips and Tricks:
- Make sure the butter is at room temperature before you start.
- Chill the dough for at least 1 hour before rolling it out. This will make it easier to work with.
- Use a lightly floured rolling pin and work surface to prevent the dough from sticking.
Storage Instructions:
The cookies can be stored in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
The cookies can be reheated in a preheated 350°F oven for 5 minutes.
Presentation Ideas:
- Arrange the cookies on a platter and serve with a selection of flavored icings and sprinkles.
- Place the cookies in a cellophane bag and tie with a ribbon for a festive gift.
Garnishes:
- Sprinkles
- Chopped nuts
- Dried fruit
- Melted chocolate
Pairings:
- A cup of hot cocoa
- A glass of cold milk
- A scoop of vanilla ice cream
Suggested Side Dishes:
- Hot apple cider
- Spiced tea
- Whipped cream
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the cookies spread too much during baking, chill the dough for a longer period of time before rolling it out.
Food Safety Advice:
- Make sure all of the ingredients are fresh and not expired.
- Wash your hands before handling the dough.
Food History:
Gingerbread cookies have been around since the Middle Ages. They were originally made with honey and spices, and were used to decorate homes and churches during the holidays.
Flavor Profiles:
Gingerbread cookies are sweet and spicy, with notes of molasses, cinnamon, ginger, and cloves.
Serving Suggestions:
Gingerbread cookies are perfect for holiday parties, cookie exchanges, or as a festive gift.
Related Categories
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Region: German
Taste: Sweet, Spicy, Aromatic, Comforting, Warm