Gingerbread Cookies 姜饼曲奇
This is an extremely easy gingerbread cookie recipe. The dough is very easy to work with using any cookie cutter. Christmas baking just wouldn't seem complete without these richly spiced amazing cookies!
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Servings: 50 cookies
Ingredients
Dry Ingredients:
- 390 grams all-purpose flour
- ½ tsp salt
- ¾ tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground clove
- ¼ tsp nutmeg
Wet Ingredients:
- 113 grams butter, room temperature
- 100 grams sugar
- 1 egg, room temperature
- 160 ml molasses
Start by making the dough. In a large bowl, mix all-purpose flour with salt and baking soda.
Then add all the warm spices. Using a whisk, mix to ensure everything is combined together. Then, set aside while we prepare the wet ingredients.
In a bowl of an electric mixer with a paddle attachment, beat butter till soft, creamy and smooth.
Then add granulated white sugar and on medium heat, beat till light and fluffy. Be sure to scrape down the sides.
Next, beat in an egg.
Then add in molasses.
Beat molasses into the egg batter.
Then, gradually add in the flour mixture in batches, beating well after each addition.
Beat till incorporated and then prepare to chill the dough till quite firm as we need to roll it out.
First, place the dough on a counter top and gather the dough into a ball. Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight).
Place each half in the centre of plastic/cling wrap, make into a circle and flatten a little. Then wrap the dough with the cling wrap. Then chill in refrigerator for at least 2 hours or even overnight.
When the dough has chilled, flour the counter surface and rolling pin. Then roll the dough out to about 1/4 inch thick.
Lightly flour a gingerbread cutter.
Press down the cutter into the mould and remove the cookie. Continue to cut some more cookies from the dough.
Place the cookies onto a lined baking sheet, about 1 inch (2.5 cm) apart. Then place baking sheet (with cookies) in the refrigerator for about 10 minutes. This will prevent the cookies from losing their shape.
Meanwhile, preheat oven to 180 degree C and place rack in centre of oven.
Bake the cookies for 8 to 10 minutes (depending on the size of the cookies). They are done when the cookies are firm and the edges are just beginning to brown.
Remove the cookies from the oven and cool on the baking sheet for about 1 minute.
Then transfer the cookies to a wire rack to cool completely. And we're done! Store in an airtight container.
Instructions
Make gingerbread cookie dough:
Make gingerbread cookies:
Enjoy!
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Notes
When measuring molasses, spray the inside of measuring cup with non-stick spray. In that way, the molasses will not stick to the side of the cup and comes out easily.
Light or dark molasses can be used. Light molasses is more mild in flavour than the dark molasses.
The amount of spices of can be adjusted to suit your own individual taste.
We need to chill the dough as we need to roll the dough. So we need the dough to be firm so it does not stick to the counter top and the cookies to keep their shapes.
Cut the dough in halves as its easier to work on it in smaller sections.
Remember to flour the counter top and rolling pin before rolling out the chilled firm dough. Keep lifting and turning the dough when rolling to prevent it from sticking to the top. Add more flour if needed.
If you like your Gingerbread cookie on the soft side, bake them a little less time as the longer they bake the harder they will become.