Gingerbread Cookies

Name: Gingerbread Cookies
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 118 milliliters dark brown sugar; 1 large egg; 414 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoon ground ginger; 30 servings Royal Icing; 2 Tbsps molasses; 1 teaspoons salt; 6 Tbsps unsalted butter, softened; 1 teaspoons pure vanilla extract

Gingerbread Cookies might be just the dessert you are searching for. This recipe serves 30. One portion of this dish contains around 1g of protein, 7g of fat, and a total of 184 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. It will be a hit at your Christmas event. Head to the store and pick up salt, ground cloves, flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

In a medium bowl, whisk the flour with the baking soda, salt, ginger, cinnamon and cloves. In the bowl of a standing electric mixer fitted with a paddle, beat the butter with the brown sugar and molasses at medium speed until fluffy.

Ingredients you will need

Baking Soda

Brown Sugar

Cinnamon

Molasses

Butter

Clove

Ginger

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Add the egg and vanilla and beat until blended.

Ingredients you will need

Vanilla

Egg

Add the dry ingredients and beat on medium speed until combined.

Divide the dough in half and place each half between 2 large sheets of parchment paper or plastic wrap.

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Paper

Plastic Wrap

Roll out the dough 1/4 inch thick and transfer to 2 baking sheets. Refrigerate until firm, at least 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Preheat the oven to 37

Equipment you will use

Oven

Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment.

Ingredients you will need

Dough

Roll the dough 1/8 inch thick. Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible.

Ingredients you will need

Dough

Roll

Equipment you will use

Cookie Cutter

Transfer to parchment paperlined baking sheets.

Equipment you will use

Baking Sheet

Bake for about 15 minutes, or until puffed and firm.

Equipment you will use

Oven

Let cool slightly on the baking sheets, then, using a metal spatula, transfer to a rack to cool completely. Reroll the scraps to stamp out more cookies, chilling the scraps between batches.

Ingredients you will need

Equipment you will use

Baking Sheet

Spatula