![]() Wrap dough in plastic wrap and chill in the fridge for at least 4 hours or overnight. Turn out the dough onto a sheet of plastic wrap and use your hands to press it together to form a flattened disc. Add the flour mixture to the butter mixture and fold together with a spatula until it forms a soft and crumbly dough.įorm the cookie dough. Add in the molasses, egg, and vanilla extract and whisk until smooth.Ĭombine wet and dry ingredients. In a large bowl, whisk together melted butter and brown sugar until combined. ![]() In a medium bowl, stir together the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves. Tip: Make the gingerbread cookie dough the night before you plan to bake and decorate them as it needs time to chill in the fridge. You only need a small amount for the icing so it really doesn’t matter what kind. Milk - You can use dairy milk or any non-dairy milk.Powdered sugar - This is for the simple icing.It has a stronger taste than fancy molasses but it’s not as bitter as blackstrap molasses. Cooking molasses is a mix of blackstrap and fancy molasses. Cooking molasses - There may be a few different types of molasses at your grocery store like blackstrap and fancy molasses.Brown sugar - Feel free to substitute with granulated sugar if the deep, roasted taste of molasses is already enough for your tastes.Unsalted butter - We’re using melted butter instead of softened butter in this recipe which makes them easy to mix by hand and you don’t need to cream the butter with an electric mixer.You can also use pre-mixed gingerbread spice if you have it. I’ve used a mix of ground cinnamon, ground cloves, ground allspice, and ground cloves. Gingerbread spices - This is where most of the flavour comes from.They’re decorated with icing that doesn’t contain eggs or meringue powder so it’s quick to mix and perfect for decorating with friends, family, and kids.You can bake them as soft or hard as you prefer.These cookies are deeply spiced and delicious!.The dough is easy to roll out and the cookies keep their shape perfectly when baked.These gingerbread cookies are easy to make and mixed by hand (thanks to the melted butter) so you don’t need an electric mixer.I’ve also cut regular circles or fluted circles with them and they work just as well for a simple cookie. I love using my classic gingerbread man cookie cutters, snowflakes, trees, and stars for these. This recipe makes a ton of cookies depending on the size of your cookie cutters. I love that they’re so versatile and you can cut and decorate them in just about any way you want. These cookies are my easiest holiday cookie recipe to make. Royal icing without eggs or meringue powder.They’re strongly spiced for extra kick and go so well with the sweetness of the simple 2-ingredient icing that hardens like royal icing. These easy gingerbread cookies make the best holiday cut-out cookies for decorating.
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