The Perfect Soft Gingerbread Cookies

The Perfect Soft Gingerbread Cookies – Bestrecipe005



Ingredients

  • 1 cup butter (softened)
  • 1 cup light brown sugar
  • 1 large egg
  • 1 cup molasses (NOT blackstrap)
  • 1 tablespoon apple cider vinegar OR white wine
    vinegar
  • 2 teaspoons vanilla extract

Dry Ingredients:

  • 5 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Gingerbread Spice Mix:

  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Make the cookie dough: Place the sugar & butter in
    a large mixing bowl and beat with an electric mixer on medium-high speed until
    combined (you can also do this in a stand mixer with the paddle attachment,
    just be careful so you don’t overmix the dough).
  2. Add the egg, molasses, vinegar and vanilla extract and beat
    on medium-low speed until fully combined.Finally, combine the dry ingredients
    and the gingerbread spices in a medium mixing bowl. Add to the molasses mix and
    beat on low speed just until combined into a soft cookie dough.
  3. Chill the dough: Cover the bowl and chill the cookie
    dough for at least 3 hours and up to overnight. If you chill it overnight, you
    may need to let it stand at room temperature for 15 minutes so it’s easier to
    roll.
  4. Cut out cookies: Once ready to bake, preheat the oven
    to 350°F. Divide the dough in 2 and roll each half to 1/4 of an inch thickness
    on a lightly floured surface. Cut out cookies and place them on lined baking
    sheets about 1 inch apart. Place similarly sized cookies on the same baking
    sheet!
  5. Bake the cookies: Once you have filled a baking sheet,
    place it in the oven to bake. Medium-sized cookies take 8-10 minutes to bake.
    Large gingerbread men take 12-14 minutes to bake. Smaller cookies take 6-8
    minutes to bake. They should spring back when you slightly touch their surface,
    but make sure to not overbake them or they’ll turn out tough. Cool the baked
    cookies on a baking sheet for a couple of minutes, then transfer them to a
    cooling rack to cool completely before decorating.

Base Recipe adapted from this SITE





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