Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda.
3. In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy.
4. Beat in the egg, molasses, and vanilla extract until well combined.
5. Gradually stir in the dry ingredients until the dough comes together.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them 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:
Per serving (1 cookie):
Calories: 140
Fat: 6g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 100mg
Carbohydrates: 20g
Fiber: 0g
Sugar: 12g
Protein: 1g
Substitutions for ingredients:
- You can use dark brown sugar instead of light brown sugar for a deeper flavor.
- If you don't have molasses, you can use honey or maple syrup instead.
Variations:
- Add 1/2 cup of chopped crystallized ginger to the dough for extra ginger flavor and texture.
- Roll the dough balls in granulated sugar before baking for a sparkly finish.
- Use cookie cutters to cut the dough into festive shapes before baking.
Tips and tricks:
- Don't overbake the cookies, or they will become hard and dry.
- If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before rolling into balls.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
If the cookies become stale, you can revive them by placing them in a 350°F (175°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a festive platter or cookie tin for a holiday treat.
Garnishes:
Dust the cookies with powdered sugar or drizzle them with melted white chocolate for a decorative touch.
Pairings:
Serve the cookies with a hot cup of tea or coffee for a cozy treat.
Suggested side dishes:
These cookies are perfect on their own, but you could also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from becoming stale or moldy.
Food history:
Gingerbread has been enjoyed for centuries, with the first recorded recipe dating back to the 15th century.
Flavor profiles:
These cookies have a warm and spicy flavor from the ginger, cinnamon, and cloves, balanced by the sweetness of the brown sugar and molasses.
Serving suggestions:
Enjoy these soft and chewy gingerbread cookies as a festive treat during the holiday season.
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Region: German