Gingerbread Cookies
I hate gingerbread cookies - except for these. They're actually really good!
Ingredients
- 3 cup all-purpose flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- .5 tsp salt
- 1 tbsp ground ginger (This is a lot! Yes, use this much.)
- 2 tsp ground cinnamon
- .5 tsp ground cloves
- 6 tbsp butter (unsalted - if using salted, remove additional salt from recipe)
- .75 cup brown sugar (splenda brown sugar works well - swerve brown sugar doesn't work as well here)
- 1 egg
- .5 cup molasses
- 2 tsp vanilla
- royal icing (optional for decoration)
- powdered sugar (optional for decoration)
Instructions
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a stand mixer fitted with a paddle attachment, beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses and vanilla and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375°F. Prepare baking sheets by lining with parchment paper.Dough can be stored in the refrigerator for up to 4 days, but in this case it should be returned to room temperature before using.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a 1/4-inch thick or less.Add more flour if dough sticks.
- Cut cookies into the shape you like
- Space cookies 1 1/2-inches apart onto parchment lined baking sheets.
- Bake 1 sheet at a time for 7-10 minutes
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.Sift powdered sugar over them for a quick decoration. Otherwise, make a quick royal icing and either brush or pipe it on.
cookies,christmas