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Good Idea to Cooking Yummy Gingerbread Cookies

Wishing to eat Gingerbread Cookies a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna help you with useful ways on preparing a Gingerbread Cookies like a famous chef made.

Gingerbread Cookies

We hope you got benefit from reading it, now let's go back to gingerbread cookies recipe. You can cook gingerbread cookies using 11 ingredients and 8 steps. Here is how you achieve that.

To cook an extraordinary Gingerbread Cookies, here are the components required:

  1. Take 3 1/2 Cups of all-purpose flour.
  2. Take 2 1/2 Teaspoons of ginger , ground.
  3. Take 1 Teaspoon of baking soda.
  4. Provide 1 Teaspoon of cinnamon , ground.
  5. Provide 1/2 Teaspoon of nutmeg , freshly grated.
  6. Provide 1/4 Teaspoon of cloves , ground.
  7. Get 1/4 Teaspoon of salt.
  8. Provide 1/2 Cup of butter , unsalted , softened.
  9. Take 3/4 Cup of brown sugar light.
  10. Get 1 of egg large.
  11. Take 3/4 Cup of molasses mild.

After preparing the ingridients, next you are good to make your 5-star Gingerbread Cookies by following the instructions below:

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. 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..
  7. 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..
  8. 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..

While there is quite a bit of prep work involved in making. If you're adding any candies, place these on while the frosting is still wet. Make sure to chill the dough for these The cookies can be prepared up to one week ahead, stored in an airtight container at room. Gingerbread cookies are a must for the holidays, from gingerbread Gingerbread Cookie Mix layered in a one quart canning jar. This is my very favorite gingerbread cookie recipe.

Recipe : Gingerbread Cookies

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step by step to make Gingerbread Cookies

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