Gingerbread Cookies Gimme Some Oven from www.gimmesomeoven.com
Description
Gingerbread is a classic holiday treat that is perfect for sharing with family and friends. This easy gingerbread cookie recipe requires no refrigeration, making it a quick and simple recipe to whip up whenever the craving strikes. The cookies are soft and chewy with just the right amount of spice and sweetness.
Prep Time
The prep time for this recipe is minimal. It should take about 15 minutes to prepare the dough.
Cook Time
The cook time for this recipe is short. The cookies should bake for about 8-10 minutes.
Ingredients
The ingredients for this recipe are simple and easy to find. You will need: - 2 1/4 cups all-purpose flour - 1 tsp baking soda - 1 tsp ground ginger - 1 tsp ground cinnamon - 1/2 tsp ground cloves - 1/4 tsp salt - 3/4 cup unsalted butter, softened - 3/4 cup brown sugar - 1 large egg - 1/4 cup molasses - Granulated sugar for rolling
Equipment
To make these cookies, you will need: - Large mixing bowl - Measuring cups and spoons - Whisk - Electric mixer - Baking sheet - Parchment paper - Wire rack
Method
1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside. 2. In a large mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside. 3. Using an electric mixer, cream together the softened butter and brown sugar until light and fluffy. 4. Beat in the egg and molasses until well combined. 5. Gradually add the dry ingredients to the butter mixture and mix until just combined. 6. Scoop out 1 tablespoon of dough and roll it into a ball. Roll the ball in granulated sugar until coated. 7. Place the sugar-coated dough ball onto the prepared baking sheet and repeat with the remaining dough, spacing the cookies about 2 inches apart. 8. Bake for 8-10 minutes or until the edges are set but the centers are still slightly soft. 9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure your butter is softened to room temperature before creaming it with the brown sugar. This will ensure a smooth and even mixture. - Don't overmix the dough once you add the dry ingredients. Mix until just combined to avoid tough cookies. - Rolling the dough balls in granulated sugar before baking gives the cookies a nice, sparkly coating and adds a bit of extra sweetness.
Nutrition Info
This recipe yields about 24 cookies. Each cookie contains approximately: - Calories: 130 - Total Fat: 6g - Saturated Fat: 4g - Cholesterol: 25mg - Sodium: 80mg - Total Carbohydrates: 18g - Dietary Fiber: 0g - Sugars: 9g - Protein: 1g
Recipes FAQ
Q: Can I use margarine instead of butter? A: You can, but the cookies may have a slightly different taste and texture. Q: Can I freeze the dough? A: Yes, you can freeze the dough for up to 3 months. Thaw it in the fridge overnight before baking. Q: Can I use blackstrap molasses? A: You can, but the cookies may have a stronger molasses flavor.
Recipe Tips
- If you like your gingerbread cookies with a bit more spice, you can increase the amounts of ginger, cinnamon, and cloves in the recipe. - These cookies are perfect for decorating with royal icing or sprinkles. Let them cool completely before decorating. - Store leftover cookies in an airtight container at room temperature for up to 5 days.
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