Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 tsp vanilla extract
Special equipment needed:
- Rolling pin
- Cookie cutters
- Parchment paper
- Baking sheets
Step-by-step instructions:
1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
2. In a large bowl, beat the butter and brown sugar until creamy. Add the molasses, egg, and vanilla extract, and beat until well combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
4. Divide the dough into two equal portions and flatten into disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
5. Preheat the oven to 350°F. Line baking sheets with parchment paper.
6. 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 transfer to the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are lightly browned. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Repeat with the remaining dough.
Time:
Preparation time: 20 minutes
Chilling time: 1 hour
Cooking time: 10-12 minutes per batch
5. Temperature:
350°F
Serving size:
Makes about 24 cookies, depending on size of cookie cutters used.
Nutritional information:
Per serving (1 cookie):
Calories: 120
Total Fat: 4g
Saturated Fat: 2.5g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrates: 20g
Dietary Fiber: 0g
Sugar: 10g
Protein: 1g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Dark molasses can be used instead of regular molasses for a stronger flavor.
- Granulated sugar can be used instead of brown sugar, but the cookies will be lighter in color and have a slightly different taste.
Variations:
- Add 1/2 cup chopped crystallized ginger to the dough for extra ginger flavor.
- Use different cookie cutters to create different shapes and themes.
- Decorate the cookies with icing or sprinkles for a festive touch.
Tips and tricks:
- Make sure to chill the dough before rolling it out to prevent it from sticking.
- If the dough is too dry, add a tablespoon of milk to help it come together.
- Don't overbake the cookies, as they will become too hard and lose their chewy texture.
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 the oven at 350°F for 2-3 minutes to warm them up.
Presentation ideas:
Arrange the cookies on a festive platter or cookie tin for a holiday-themed display.
Garnishes:
Decorate the cookies with icing, sprinkles, or edible glitter for a fun and festive touch.
Pairings:
Serve the cookies with a cup of hot cocoa or spiced cider for a cozy winter treat.
Suggested side dishes:
The cookies can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too sticky, add more flour to help it come together.
- If the cookies spread too much during baking, chill the dough for longer before rolling it out.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces before and after handling the dough to prevent contamination.
Food history:
Gingerbread has been a popular holiday treat for centuries, with its origins dating back to medieval Europe.
Flavor profiles:
The cookies have a warm and spicy flavor from the ginger, cinnamon, and cloves, with a sweet and slightly bitter taste from the molasses.
Serving suggestions:
Serve the cookies as a dessert or snack during the holiday season.
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Region: German