Introduction
Are you looking for a delicious and fun way to celebrate the holidays? Look no further than this crispy gingerbread cookies recipe! These cookies are perfect for sharing with friends and family, and are sure to put a smile on everyone’s face.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350 degrees F (180 degrees C).
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the egg and molasses, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough into two equal portions, and shape each into a disk.
- Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
- Once the dough has chilled, roll it out on a floured surface to approximately 1/4 inch thickness.
- Cut the dough into desired shapes using cookie cutters.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your delicious and festive crispy gingerbread cookies!
Nutritional Information
- Serving Size: 1 cookie
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 90mg
- Total Carbohydrates: 16g
- Dietary Fiber: 0g
- Sugars: 9g
- Protein: 1g
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 1 hour
Equipment
- Mixing bowls
- Mixer
- Measuring cups and spoons
- Whisk
- Rolling pin
- Cookie cutters
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
Crispy gingerbread cookies are perfect for sharing with friends and family during the holidays. They also make a great gift when packaged in a festive tin or box.
Variations
To switch things up, try adding some chopped crystallized ginger to the dough for an extra burst of flavor. You can also decorate the cookies with icing or sprinkles for a fun and festive touch.
Substitutions
If you don’t have molasses on hand, you can substitute with honey or maple syrup. You can also use a gluten-free flour blend if you need to make these cookies gluten-free.
Storage
Crispy gingerbread cookies can be stored in an airtight container at room temperature for up to a week. They can also be frozen for up to three months.
Tips
- Make sure your butter is softened to room temperature before starting to mix it with the sugar.
- Chilling the dough before rolling it out will make it easier to work with.
- Don’t overbake the cookies, as they will continue to cook slightly as they cool on the baking sheet.
Notes
This recipe yields approximately 36 cookies, depending on the size of your cookie cutters.
Frequently Asked Questions
Can I make this dough ahead of time?
Yes! The dough can be made up to two days ahead of time and stored in the refrigerator until ready to use.
Can I freeze the dough?
Yes! The dough can be frozen for up to three months. To use, simply thaw in the refrigerator overnight before rolling it out and cutting into shapes.
Can I use this recipe to make gingerbread houses?
While this recipe is great for making gingerbread cookies, it may not be sturdy enough to use for gingerbread houses. You may want to look for a recipe specifically designed for gingerbread houses if that is your goal.
Personal Thoughts
I absolutely love making crispy gingerbread cookies during the holidays! They are so fun and festive, and they always bring a smile to everyone’s face. This recipe is easy to follow and yields delicious results every time. I love decorating the cookies with my family and friends, and they make great gifts for loved ones. I highly recommend giving this recipe a try!