Gingerbread Cookies
These cut-out Gingerbread Cookies are as tasty as they are beautiful! This recipe is perfect for those who are on the fence about Gingerbread. The Cookies are significantly less bitter, and dramatically softer than the traditional recipe - making them ridiculously popular AND delicious!
Servings: 25 cookies (varies by cookie cutter)
Equipment
- Stand Up Mixer
- Medium Size Bowl
Ingredients
Wet Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- ½ cup molasses don’t use blackstrap or cooking molasses! Those are too bitter
- ½ cup maple syrup
- 2 tbsp white vinegar
Dry Ingredients
- 5 cups all purpose flour
- 1.5 tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
Instructions
- Preheat the oven to 350.
- In a stand-up mixer, cream butter and sugar at a moderate speed (6-8) until smooth (typically 2-3 minutes). Butter-sugar mixture should look light and fluffy, not overly liquidy/moist.
- Beat in egg, molasses, maple syrup, and white vinegar.
- In a separate bowl, combine the dry ingredients and then blend them into wet ingredients.
- Once the dough is too thick for the stand up mixer, turn out the dough onto a well-floured countertop. If the dough is too sticky, add more flour. If the dough is too crumbly, wet your hands and continue to knead the dough by hand until you reach desired texture.
- Wrap the dough in saran wrap or a plastic bag, and chill for 30 minutes.
- Roll the dough to ¼ - ½’’ thickness. (the thicker the cookie, the softer it will be. The thinner cookies will be crispier).
- Cut into desired shape with a cookie cutter.
- Place shapes on a baking sheet lined with parchment paper or a baking mat.
- Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.