Desserts > Cookies > German

Sakura-Gingerbread Cookies Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 2 tablespoons finely chopped crystallized ginger
- 2 tablespoons sakura (cherry blossom) extract
- 1/4 cup sakura (cherry blossom) sugar for rolling (optional)

Special Equipment Needed:
- 2 baking sheets
- Parchment paper
- Rolling pin
- Cookie cutters

Step-by-Step Instructions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the molasses, egg, crystallized ginger, and sakura extract and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Turn the dough out onto a lightly floured surface and roll out to 1/4-inch thickness.
7. Cut out shapes with cookie cutters and place on the prepared baking sheets.
8. Sprinkle with sakura sugar, if desired.
9. Bake for 8-10 minutes, or until the edges are lightly browned.
10. Allow to cool completely before serving.

Preparation Time: 15 minutes
Cooking Time: 8-10 minutes
Temperature: 350°F
Serving Size: Makes 24-30 cookies

Nutritional Information: N/A

Substitutions for Ingredients
- Unsalted butter: You can use salted butter, but omit the added salt in the recipe.
- Granulated sugar: You can use light brown sugar or coconut sugar.
- Molasses: You can use honey or maple syrup.
- Crystallized ginger: You can use fresh ginger or ground ginger.
- Sakura extract: You can use almond extract or vanilla extract.
- Sakura sugar: You can use regular granulated sugar or colored sugar.

- Add 1/2 cup of chopped nuts or dried fruit to the dough.
- Add 1/2 teaspoon of ground cardamom or nutmeg to the dry ingredients.
- Use different cookie cutters to make different shapes.

Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Roll the dough out on a lightly floured surface to prevent sticking.
- Use a sharp knife or pizza cutter to cut out the shapes.
- Allow the cookies to cool completely before serving.

Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.

Reheating Instructions:
Reheat in a preheated 350°F oven for 5 minutes.

Presentation Ideas:
- Serve on a platter or in a basket lined with wax paper.
- Place in a decorative tin or jar.

- Sprinkle with sakura sugar or colored sugar.
- Drizzle with melted white or dark chocolate.

- Serve with a cup of hot tea or coffee.
- Serve with a scoop of ice cream or whipped cream.

Suggested Side Dishes:
- Serve with a side of fresh fruit or a fruit salad.
- Serve with a side of yogurt or granola.

Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the cookies are too soft, bake for a few minutes longer.

Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and surfaces are clean.

Food History:
Gingerbread cookies have been around since the Middle Ages, when they were made with honey and spices. The addition of sakura extract and sakura sugar is a modern twist on this classic cookie.

Flavor Profiles:
These cookies have a sweet and spicy flavor with hints of cherry blossom.

Serving Suggestions:
- Serve as an after-dinner treat.
- Serve as a snack with a cup of tea.
- Serve as a dessert with a scoop of ice cream.

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Taste: Sweet, Spicy, Aromatic, Gingerbread, Gingerbread-Y