Gingerbread cookies are a delicious holiday treat that can be enjoyed by people of all ages. They are also relatively easy to make, making them a great option for those who are new to baking. This article provides easy recipes for gingerbread cookies that are sure to please everyone.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Roll the dough out to 1/4-inch thickness.
- Cut out the cookies using your desired cookie cutters.
- Place the cookies on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips
- For best results, use fresh ingredients.
- Be sure to chill the dough for at least 30 minutes before cutting out the cookies. This will help to prevent the dough from spreading too much during baking.
- Bake the cookies until they are golden brown. Overbaking will make them tough.
- Let the cookies cool completely before storing them in an airtight container.
FAQ
Q: Can use gluten-free flour in this recipe?
A: Yes, you can use gluten-free flour in this recipe. Just be sure to use a gluten-free flour that is specifically designed for baking.
Q: Can use vegan butter in this recipe?
A: Yes, you can use vegan butter in this recipe. Just be sure to use a vegan butter that is specifically designed for baking.
A: Yes, you can make these cookies ahead of time. Just bake them according to the recipe, then let them cool completely. Once they are cool, store them in an airtight container at room temperature or in the refrigerator.
These cookies will last for up to 2 weeks when stored in an airtight container at room temperature or in the refrigerator.
- You can control the ingredients and make sure that they are all high-quality.
- You can customize the recipe to your own taste.
- You can make a large batch of cookies and save them for later.
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1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
You can make the dough up to 3 days ahead of time. After mixing the ingredients, wrap the dough in plastic wrap and refrigerate. When you are ready to bake the cookies, let the dough come to room temperature for about 30 minutes before rolling it out.
1. Use a light hand when mixing the dough. Overmixing will toughen the cookies.
2. Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
3. Bake the cookies at a low temperature (350 degrees F) for 10-12 minutes. This will prevent them from browning too quickly.
4. Let the cookies cool completely before frosting them. This will help the frosting adhere better.
Add more molasses and brown sugar to the dough.
To make royal icing for gingerbread cookies, you will need the following ingredients:
What are some tips for making gingerbread cookies?
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.