By Little Family Kitchen
Gingerbread cookies
7 steps
Prep:6hCook:10min
My favorite gingerbread cookie recipe. Soft in the center and crispy on the edges they are full of the most divine winter flavors.
Updated at: Thu, 17 Aug 2023 07:35:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories397.6 kcal (20%)
Total Fat12.7 g (18%)
Carbs66 g (25%)
Sugars30.9 g (34%)
Protein5.5 g (11%)
Sodium126 mg (6%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses, or honey, I’ve used honey in my recipe, and beat on medium-high speed until combined and creamy-looking.
Step 2
Next, beat in egg and vanilla on high speed for 2 minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate, and that's okay.
Step 3
In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide the dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours. The best is if you leave it overnight.
Step 4
Preheat the oven to 180 degrees.
Step 5
Remove the chilled cookie dough from the refrigerator. Generously flour a work surface, as well as the dough and the rolling pin. Roll out the disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets.
Step 6
Bake cookies for 9-10min, depending on how big your cutters are.
Step 7
Allow the cookies to completely cool down before decorating them with royal icing.
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