Introduction
It’s that time of year again! The holiday season is upon us, and what better way to celebrate than with some delicious gingerbread cookies? But who has time to chill dough when there are presents to wrap and carols to sing? Fear not, because this gingerbread cookie recipe requires absolutely no chilling time!
Ingredients
– 3 cups all-purpose flour – 1 1/2 teaspoons baking powder – 3/4 teaspoon baking soda – 1/4 teaspoon salt – 1 tablespoon ground ginger – 1 3/4 teaspoons ground cinnamon – 1/4 teaspoon ground cloves – 6 tablespoons unsalted butter – 3/4 cup dark brown sugar – 1 large egg – 1/2 cup molasses – 2 teaspoons vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). 2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. 3. In a large bowl, beat the butter and brown sugar together until light and fluffy. 4. Beat in the egg, molasses, and vanilla extract until well combined. 5. Gradually stir in the dry ingredients until just combined. 6. Roll out the dough on a floured surface to about 1/4 inch thickness. 7. Cut out your desired shapes and place on a baking sheet lined with parchment paper. 8. Bake for 8-10 minutes, until the edges are slightly darker. 9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information
– Serving size: 1 cookie – Calories: 100 – Total Fat: 2g – Saturated Fat: 1g – Cholesterol: 10mg – Sodium: 55mg – Total Carbohydrates: 19g – Dietary Fiber: 0g – Sugars: 10g – Protein: 1g
Cooking Time
– Total time: 30 minutes – Prep time: 20 minutes – Cook time: 8-10 minutes per batch
Equipment
– Mixing bowls – Whisk – Hand mixer or stand mixer – Rolling pin – Cookie cutters – Baking sheet – Parchment paper – Wire rack for cooling
Serving Suggestions
Serve these delicious gingerbread cookies with a glass of cold milk, a warm cup of cocoa, or a festive holiday cocktail! They also make great gifts when packaged in a decorative tin or box.
Variations
– Add 1/2 cup of chopped crystallized ginger for extra zing. – Use cookie cutters in fun holiday shapes like snowflakes, stars, or reindeer. – Decorate with royal icing, sprinkles, or mini chocolate chips.
Substitutions
– Use light brown sugar instead of dark brown sugar. – Substitute maple syrup or honey for molasses. – Use margarine or shortening instead of butter.
Storage
Store these gingerbread cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
Tips
– Be sure not to over-bake the cookies, as they will become hard and lose their chewy texture. – If the dough is too sticky, chill it in the refrigerator for 15-30 minutes before rolling it out. – If you don’t have cookie cutters, a small biscuit cutter or even a drinking glass will work.
Notes
This gingerbread cookie recipe is perfect for those who don’t have the time or patience to chill their dough. The cookies come out perfectly chewy and spicy, with just the right amount of sweetness. They’re sure to be a hit at any holiday gathering or cookie exchange!
Frequently Asked Questions
Q: Can I freeze the dough? A: Yes, you can freeze the dough for up to 3 months. Thaw it in the refrigerator before rolling it out and baking. Q: Can I use this recipe for gingerbread houses? A: While this recipe will make delicious gingerbread, it may not be sturdy enough for gingerbread houses. You may want to use a recipe specifically designed for that purpose. Q: Can I double this recipe? A: Yes, you can easily double or even triple this recipe to make larger batches of cookies.
Conclusion
In conclusion, this gingerbread cookie recipe no chill is the perfect treat for the holiday season! With its simple ingredients and easy instructions, it’s sure to become a favorite among your family and friends. So what are you waiting for? Get baking and enjoy the delicious taste of the holidays!