1 3/4 cup all-purpose flour (245 grams, 8.7 oz).1/2 cup cold butter ( 115 grams, 4 oz, 1 stick, 8 tablespoons), cut into pieces.The ingredients are very simple–you probably have them on hand right now. I definitely have a variety of healthified holiday cookies and treats on my site, but sometimes I leave it alone and use all the butter, refined sugar, and white flour. That means you can have these ready in 30 minutes! If you’re making a variety of Christmas cookies, Gingerbread Cookies have to be on the list! These Gingerbread Cookies are SO quick and easy and they require no chilling. If you like quick and easy, this recipe is definitely for you! I love the warm spices and the crispy edges with soft centers of these tasty cookies. Gingerbread Cookies are the only non-chocolate cookie I really gravitate towards around the holidays. If you're a huge ginger fan, these Triple Ginger Cookies and these Sparkling Ginger Chip Cookies.If you need an easy recipe for Gingerbread Cookies that requires no chilling, this is the recipe for you! These cookies are crisp on the edges, soft in the center, and perfectly spiced! The best part? They’re ready in 30 minutes!Īre you a classic cookie lover? Today I have a very simple, classic, and delicious Gingerbread Cookie recipe for you. Or even go half and half - all-purpose flour and white whole wheat flour. I should also mention you can make this dough using 4 cups of white whole wheat flour in place of the all-purpose flour. It’s a classic dough that could easily be adapted for other gingerbread endeavors. Overall, I love this gingerbread recipe, especially for cookies (and beyond!). You can gather your scraps and re-roll a couple of times to use as much of the dough as possible. My gingerbread men and women tend to bake alongside tiny gingerbread stars, hearts, and gingerbread candy canes. They were arranged, bouquet-like, in a container filled with sugar. I was at a holiday part once where gingerbread cookies were baked onto popsicle sticks. Look carefully at the dough where it touches the pan, that will get darkest first, once you see it starting to shift, consider removing the cookies. You can smell the spices blooming and the dough starting to toast, and that's how to know you're close. I end up relying on my nose as much as my eyes to know when to pull them from the oven. Knowing how long to bake gingerbread can be tricky because the dough is so dark. Big cookies take longer to cook than tiny ones, keep that in mind as well. They will continue to bake for another couple of minutes once you pull them from the oven. If anything, under bake them just a shade. Whatever you do, don't over bake these guys. And, although I tend to like a cookie with higher frosting to cookie ratio (sugar cookies for example), I'm in the less is more when it comes to icing gingerbread. I may do a few gingerbread without the buttons and go for one tiny white heart sprinkled with a touch of sugar sparkles instead. Sometimes just two little button dots are enough, or a simple slather of icing. I love digging around for vintage cookie cutters at yard sales and flea markets. I'm also picky about the shape and physique of my gingerbread people, always on the lookout for cookie cutters that are just the right shape for them. The molasses in this recipe along with the generous amount of spices make for a nice, classic gingerbread appearance. Gingerbread cookies look best when they're deep ginger in color, and spotted from head to toe with freckles of spices. As they are baking, people should flock to the oven from the far recesses of the house to have a peek at the source of the wonderful smells. I've recently started adding freshly grated nutmeg as well. Every bite should have a spicy tingle to it. This recipe is loaded with a generous dose of ground ginger, cinnamon, ground cloves, and pepper. I love gingerbread cookies with some kick. As you can see from the picture my gingerbread cookie is standing tall and straight. I'm not talking about making a gingerbread cracker here, but hopefully you get my drift. You should be able to hold you gingerbread cookies by one leg and not have the leg crumble or bend off. This is especially important if you are making large + tall gingerbread men, or using the recipe to create walls for a gingerbread house or structure. When you are making gingerbread men (or women) it's important to make a cookie that is sturdy. This isn't the time for chewy, moist, or flaky cookies. The smell like spice-kissed magic when baking. These cookies are tasty, classic, spice-forward and a rich shade of brown. That said, I have a few strong opinions on how I like my gingerbread and this recipe checks every box. These are always the second cookie I include in my holiday cookie boxes, these shortbread cookies are always the first. I like to bite their heads off first, then each arm, and then each leg.
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