Welcome to December's coziest treat — Gingerbread Cookies. Perfectly spiced and irresistibly chewy, these cookies capture the spirit of the holiday season in every bite. They're a delightful project for a chilly afternoon, filling your home with the warm scent of spices.
Butter: Provides richness and helps achieve the chewy texture we love in gingerbread. Make sure it’s softened for easy mixing.
Brown sugar: Adds a deeper sweetness and moisture, thanks to its molasses content.
Molasses: The star ingredient that gives gingerbread its signature flavor and color.
Vanilla extract: Enhances the overall flavor without overpowering the spices.
Eggs: Bind the ingredients together and add to the cookies' structure.
Flour: Forms the base of the dough, providing structure and stability.
Baking soda and baking powder: Help the cookies rise just enough for a soft, tender bite.
Spices (ginger, cinnamon, cloves, nutmeg): Bring warmth and a traditional gingerbread taste.
Salt: Balances the sweetness and enhances the flavor of the spices.
These gingerbread cookies are delightful as-is or can be decorated with royal icing for a festive touch. Pair them with a warm mug of spiced apple cider or hot cocoa for a comforting holiday treat. If you're feeling adventurous, try crumbling them over vanilla ice cream for a surprising twist.
Start by creaming together the butter and brown sugar in a large mixing bowl. You’re looking for a light, fluffy consistency, which might take a few minutes. This step is crucial for creating the right texture in your cookies.
Once fluffy, add the molasses and vanilla extract. Mix until everything is well combined — the mixture will become beautifully dark and rich.
Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This method helps maintain the mixture’s smooth consistency.
In a separate bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. This ensures everything is evenly distributed before combining with the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing slowly to avoid a flour cloud. Once combined, the dough will be stiff but pliable.
Divide the dough into two discs, wrap them in plastic wrap, and pop them in the fridge. They need to chill for at least 2 hours. This step is vital for easy rolling and cutting later.
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This prevents sticking and helps with even baking.
Roll out the dough on a floured surface to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes and transfer them to the prepared baking sheets.
Bake for 8-10 minutes until the edges are firm. Let the cookies cool on a wire rack to keep them from getting soggy on the bottom.
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