Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup Marolo liqueur
- 1/4 cup crystallized ginger, finely chopped
- 1/4 cup granulated sugar (for rolling)
Special equipment needed:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
3. In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy.
4. Add the molasses, egg, vanilla extract, and Marolo liqueur to the butter mixture, and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, and beat until just combined.
6. Fold in the crystallized ginger.
7. Roll the dough into 1-inch balls, and then roll each ball in granulated sugar.
8. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly browned.
10. Remove the cookies from the oven, and let them cool on the baking sheet for 5 minutes.
11. Transfer the cookies to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 130
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 120mg
Total Carbohydrates: 20g
Dietary Fiber: 0g
Sugars: 12g
Protein: 1g
Substitutions for ingredients:
- You can use dark corn syrup instead of molasses.
- You can use regular ginger instead of crystallized ginger.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the dough.
- Replace the Marolo liqueur with another liqueur, such as Grand Marnier or Amaretto.
Tips and tricks:
- To make the cookies softer, bake them for less time.
- To make the cookies crunchier, bake them for longer.
- If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before rolling it into balls.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- To reheat the cookies, place them in a 350°F (175°C) oven for 5 minutes.
Presentation ideas:
- Serve the cookies on a platter with a dusting of powdered sugar.
Garnishes:
- Garnish the cookies with a sprinkle of cinnamon or nutmeg.
Pairings:
- Serve the cookies with a cup of hot cocoa or coffee.
Suggested side dishes:
- Serve the cookies with a side of fresh fruit, such as sliced apples or pears.
Troubleshooting advice:
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too wet, add a tablespoon of flour to the dough.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Gingerbread cookies have been around since the Middle Ages, and were often shaped into figures and decorated with icing.
Flavor profiles:
- The Marolo liqueur adds a sweet, fruity flavor to the cookies, while the ginger, cinnamon, cloves, and nutmeg give them a warm, spicy flavor.
Serving suggestions:
- Serve the cookies as a dessert or snack.
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