Gingerbread Cookies. Vergelijk de prijzen voordat je koopt. These cookies are formed by cookie cutters. By using a toothpick to make a hole in the top of the cookie, you can hang them on the tree.

Using a wooden spoon, gradually mix in the flour mixture to make a. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. You can have Gingerbread Cookies using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Gingerbread Cookies

It's 3 1/2 Cups of all-purpose flour.
It's 2 1/2 Teaspoons of ginger , ground.
It's 1 Teaspoon of baking soda.
It's 1 Teaspoon of cinnamon , ground.
It's 1/2 Teaspoon of nutmeg , freshly grated.
You need 1/4 Teaspoon of cloves , ground.
You need 1/4 Teaspoon of salt.
You need 1/2 Cup of butter , unsalted , softened.
Prepare 3/4 Cup of brown sugar light.
You need 1 of egg large.
Prepare 3/4 Cup of molasses mild.

Gingerbread Cookies This molasses-dark, ginger-and-spice flavored cookie is perfect for gingerbread men. We roll it a bit thicker than usual, to give the cookies just a hint of chew. While ginger is often thought of as a winter baking flavor, we've found that ginger pairs well with various fruits, too. In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside.

Gingerbread Cookies instructions

In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, mixing until combined..
Then add the molasses and beat on medium speed until smooth, about 2 minutes. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping the bowl as necessary, about 2 minutes. The dough will be very stiff and sticky..
Scrape the dough onto a lightly floured baking sheet and pat it flat to a 1-inch thickness. Cover with plastic wrap and freeze for at least 1 hour and up to 4 weeks. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment..
Cut the chilled dough into quarters On a well-floured work surface, roll out one piece of dough to 1/8 inch thick (keep the remaining dough in the freezer). If the dough sticks to your work surface, slide an offset spatula under the dough to release it and dust the work surface with more flour..
With a 4-1/4-inch cookie cutter, cut out the cookies and use an offset spatula to transfer them to the baking sheets, spacing them at least 1/2 inch apart. Brush off any excess flour..
Gather and press the dough scraps together, then roll to 1/8 inch thick, and cut out more shapes. Add any remaining scraps to the next quarter of chilled dough. Continue rolling and cutting until the baking sheets are full..
Bake the cookies, rotating and swapping the sheets’ positions halfway through baking, until firm to the touch and the edges are slightly golden, about 10 minutes..
Slide the cookies on their parchment onto racks and let cool. Roll out and bake the remaining dough in batches on fresh sheets of parchment..

With an electric mixer, beat butter and brown sugar until smooth. With mixer on low, add dry ingredients; mix just until a dough forms. Meanwhile, in a medium bowl, sift together the flour,. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.