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Receta Gingerbread Cookies
by Aspen Lee-Moulden

Gingerbread Cookies

I signed up to make cookies for my daughter's holiday party. I always end up making sugar cookies at the holidays so this year I wanted to try something different. These gingerbread cookies are yummy. If you bake for the shortest amount of time you will have soft chewy cookies, cook a little longer and you will have crispy ones.

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 2 dozen

Ingredientes

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3/4 cup dark brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 teaspoons vanilla

Direcciones

  1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  2. In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
  3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
  4. Gradually stir in dry ingredients until blended and smooth.
  5. 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.
  6. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
  7. Grease or line cookie sheets with parchment paper. I use silpat liners.
  8. Place 1 portion of the dough on a lightly floured surface.
  9. Sprinkle flour over dough and rolling pin.
  10. Roll dough to a scant 1/4-inch thick.
  11. Use additional flour to avoid sticking.
  12. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
  13. Space cookies 1 1/2-inches apart.
  14. I decided to put the cookie sheets with the cut out cookies in the refrigerator for 5 minutes to harden the cookies before baking to ensure they didn't spread too much.
  15. Bake for 7-10 minutes (the lower time will give you softer cookies-- very good!).
  16. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
  17. After cookies are cool you may decorate them any way you like.
  18. I used royal icing to decorate.