Who all remembers that time when we were too small to remember the word gingerbread cookies, but we liked them? Well, everyone has been there, and these can never grow old. From baking them to putting your favorite colors onto the gingerbread cookies, we have all been there.
- Time required for preparation: 2 hours
- Time required for cooking: 6-10 minutes
- Calories: 138 cal
Ingredients
- Baking soda (3/4 tablespoon)
- Baking powder (1/4 tablespoon)
- Ground ginger (1 tablespoon)
- Ground cinnamon (1 tablespoon)
- All-purpose flour (448 grams)
- Ground cloves (1/2 cloves)
- Salt (1/2 tablespoon)
- Ground nutmeg (1/4 tablespoon)
- Dark brown sugar (10 tablespoons)
- Unsalted butter (3/4 cup)
- Large egg (1)
- Unsulfured molasses (1/2 cup)
- Powdered sugar (173grams)
- Corn syrup (1 tablespoon)
- Water or milk (1/2-2 tablespoon)
- Vanilla extract (1/2 tablespoon)
Instructions
- Let’s start with preparing our oven to 350 degrees. Till then take the flour, baking soda, cinnamon, cloves, nutmeg, baking powder, and salt in a bowl together.
- The step of creaming the butter and sugar is important so make sure that the speed of the mixer bowl is set to medium. Stop when the color changes to a lighter tone and the mixture become fluffy.
- Proceed to add your egg and vanilla extract to the mixture. Throw in your molasses and the dry ingredients and mix well so that you get a nice dough that is not sticky but thick.
- Cut the cookie dough in two equal parts and then go on to roll each of the parts in about ¼ think roll between pieces of parchment paper. This is done to shape the cookie well.
- Take these rolls and put them on a cookie sheet which will then sit in the freezer for about 5-8 minutes.
- While removing the dough, make sure you are careful and as soon as you take it out, cut the rolls into shapes. While putting the shapes onto the parchment paper, make sure you spread them evenly as they will puff up there themselves.
- While the dough is still cold and firm, transfer the cookie dough onto the cookie sheet and bake them in the oven for about 5-10 minutes.
- Make sure you do not overcook them and once they are done, let them cool down for about 5-7 minutes.
- For the icing, take the powdered sugar and add one tablespoon of water or milk, corn syrup, and your vanilla extract and whisk until fully combined. Add it to the piping bag and let your inner artist come out.
Well, there is no fixed time to make these cookies. All you need is a sweet tooth, and you are good to go.