Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (1 stick) butter, softened
- ½ cup packed brown sugar
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar, for rolling
Special Equipment Needed:
- 2 large baking sheets
- Parchment paper
- Rolling pin
- 2-inch round cookie cutter
- Small offset spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
3. In a large bowl, beat together butter, brown sugar, and molasses until light and fluffy, about 3 minutes. Add egg and vanilla extract and beat until combined.
4. Gradually add dry ingredients to wet ingredients and mix until combined.
5. Divide dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
6. On a lightly floured surface, roll out one disk of dough to ¼-inch thickness. Cut out 2-inch rounds with a cookie cutter and place on prepared baking sheets. Repeat with remaining dough.
7. Bake for 10-12 minutes, until cookies are lightly browned. Allow to cool completely before assembling.
8. To assemble, spread a thin layer of buttercream frosting on the bottom of one cookie. Top with a second cookie and press lightly to adhere. Roll edges in granulated sugar.
Time:
Preparation Time: 1 hour and 30 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes about 24 sandwich cookies
Nutritional Information (per cookie):
Calories: 140
Fat: 5g
Carbohydrates: 21g
Protein: 2g
Sodium: 75mg
Substitutions for Ingredients:
- Butter: You can substitute vegan butter or margarine for the butter in this recipe.
- Molasses: You can substitute honey or maple syrup for the molasses.
Variations:
- Add 1 teaspoon of ground cardamom to the dry ingredients for a spicier cookie.
- Add ½ cup of chopped nuts or dried fruit to the dough for a crunchy texture.
- Add 1 teaspoon of ground espresso powder to the dry ingredients for a mocha flavor.
Tips and Tricks:
- Make sure to chill the dough before rolling it out. This will help keep the cookies from spreading too much while baking.
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more molasses.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
The cookies can be reheated in a 350°F oven for 5 minutes.
Presentation Ideas:
The cookies can be arranged on a platter and served with a variety of toppings, such as chopped nuts, dried fruit, or sprinkles.
Garnishes:
- Chopped nuts
- Dried fruit
- Sprinkles
Pairings:
- Hot cocoa
- Coffee
- Tea
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Smoothie
Troubleshooting Advice:
- If the cookies spread too much while baking, make sure to chill the dough before rolling it out.
- If the cookies are too hard, make sure to not overbake them.
Food Safety Advice:
- Make sure to wash your hands before handling the dough.
- Make sure to store the cookies in an airtight container.
Food History:
Gingerbread has been around since ancient times and is believed to have originated in Europe. It was originally made with honey and spices, and was often used to make religious figures and decorations.
Flavor Profiles:
Gingerbread cookies are sweet and spicy, with notes of molasses and cinnamon.
Serving Suggestions:
Gingerbread cookies are perfect for serving at holiday parties or as a sweet treat after dinner.
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