Beat on medium speed until completely combined. Gourmet Gourmet’s Best Gingerbread Cookies By The Gourmet Test Kitchen Novemsave recipe 4.6 ( 191) Read Reviews Photo by Joseph De Leo, Food Styling by Kaitlin Wayne Active Time. Baking soda and baking powder Spices and Molasses For all the best flavor Dark Brown Sugar For even more flavor Egg Adds structure and chewiness to the cookies. Add the molasses, vanilla extract, and egg. Beat until light and fluffy, about 2 minutes.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and the granulated and light brown sugars. Transfer them to a rack to cool completely. In the large bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until well combined, about 3-4 minutes. In a medium bowl, combine the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper. Let the gingerbread cookies cool on the baking sheets for several minutes, or until they're set. Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. 1 cup (226g) unsalted butter softened 1 cup (200g) granulated sugar 1 cup (237ml) molasses 1 large egg 2 tablespoons white vinegar 1 teaspoons baking. Expert Tips and Tricks for the Perfectly Soft Gingerbread Cookies Every Time Let the dough chill. Butter An important base for a cookie that gets creamed together with the brown sugar. Transfer the gingerbread cookies to ungreased baking sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Baking soda and baking powder Spices and Molasses For all the best flavor Dark Brown Sugar For even more flavor Egg Adds structure and chewiness to the cookies. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling this will keep dough from sticking without the need for additional flour.Ĭut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste. Flour both the top and bottom of the dough if it starts to stick. Roll the dough 1/8" to 1/4" thick the thinner you roll the dough, the crispier the cookies will be. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Get out several baking sheets there's no need to grease them, though lining with parchment saves effort on cleanup.
#SOFT GINGERBREAD COOKIE RECIPE WITH MOLASSES HOW TO#
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