Ginger-Spiced Delights: Unwrap the Magic of Gingerbread Cookies Recipe

Gingerbread Cookies Recipe

Our recipe for gingerbread cookies. These delicate, delicately spiced holiday treats have a rich, molasses flavor. Perfect for adding joy to the holidays!

Ingredients for Gingerbread Cookies Recipes:

• All-purpose flour: Level with a spoon to avoid packing your measuring cup to the brim.
• Unsalted butter: Before baking, allow it to soften at room temperature.
• Brown sugar and molasses combine to sweeten and impart a deep molasses taste to the cookies. We found that using Wholesome and Brer Rabbit blackstrap molasses worked nicely for us when making these cookies.
• The cookies have an extra-soft, chewy texture thanks to an egg yolk.
• Baking soda: This helps to raise the biscuits.
• Ground ginger, cinnamon, and cloves give these gingerbread cookies their unique flavor.
• Vanilla extract: To give food a flavorful, toasted depth.
• Almond milk: For replenishing fluids. In this case, any kind of milk would also work, including oat or cow’s milk.
• And sea salt to accentuate each flavor!

Instructions for Gingerbread Cookies Recipes :

It’s simple to make these gingerbread cookies after assembling the ingredients (is your butter room temperature?).

First, prepare the dough.

Using an electric mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until the mixture becomes light and fluffy. Add molasses, egg yolk, and vanilla and stir.

Combine the dry ingredients.

(flour, baking soda, salt, and spices) in a separate basin. Gradually add the dry ingredients to the wet mixture, mixing after each addition. Finally, stir in the almond milk.

Next, chill the dough.

Divide into two equal parts, wrap it tightly in plastic wrap, and refrigerate for at least two hours. Refrigerating the dough makes it firmer and simpler to roll out.

Next, roll out the dough.

Using a rolling pin on a floured surface, roll out the first disk to a thickness of 1/4 inch. Cut out the desired forms (for snowflakes and gingerbread men, I usually use cookie cutters!). Reroll any excess dough and cut it out again if necessary. Continue with the remaining dough disk.

Finally, bake the cookies.

Arrange the cutouts on parchment paper-lined baking pans, and bake at 350°F until the centers remain soft but the edges have browned somewhat. I like to bake one sheet of cookies at a time on the middle oven rack to make sure they bake evenly. Let them cool on the baking sheet for five minutes, then transfer them to wire racks to cool completely.

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