Who doesn’t love the smell of freshly baked gingerbread cookies during the holiday season? But if you live at a high altitude, you may have noticed that your go-to gingerbread recipe just doesn’t turn out quite right. Don’t worry, we’ve got you covered with this delicious high altitude gingerbread cookie recipe.
Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 tablespoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate large bowl, beat the butter and brown sugar together until light and fluffy.
- Add in the egg, molasses, and vanilla extract, and mix until well combined.
- Gradually stir in the dry ingredients until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough to about 1/4 inch thickness on a floured surface.
- Cut out your desired shapes using cookie cutters and place them onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 120
Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 65mg
Carbohydrates: 18g
Fiber: 0g
Sugar: 9g
Protein: 1g
Cooking Time:
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 1 hour (including chilling time)
Equipment:
- Baking sheet
- Parchment paper
- Cookie cutters
- Mixing bowls
- Electric mixer
- Plastic wrap
- Rolling pin
Serving Suggestions:
These gingerbread cookies are perfect on their own, but they also pair well with a hot cup of cocoa or coffee. You can also decorate them with royal icing or sprinkles for an extra festive touch.
Variations:
If you want to switch things up, try adding in some chopped nuts, dried fruit, or chocolate chips to the dough. You can also use different cookie cutters to create different shapes.
Substitutions:
If you don’t have molasses on hand, you can substitute it with honey, maple syrup, or corn syrup. You can also use dark brown sugar instead of light brown sugar for a deeper flavor.
Storage:
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for up to 3 months.
Tips:
- Make sure your butter is at room temperature before mixing it with the sugar. This will ensure a smooth and creamy dough.
- Chill the dough before rolling it out to prevent it from sticking to your surface.
- Don’t overbake the cookies or they’ll become hard and dry. Keep an eye on them and take them out as soon as the edges start to turn golden brown.
Notes:
This recipe makes about 24 cookies, depending on the size of your cookie cutters.
Frequently Asked Questions:
Yes, you can use a handheld mixer or mix everything by hand with a whisk and a spatula.
Can I use margarine instead of butter?
We recommend using unsalted butter for this recipe, but you can use margarine if you prefer. Just keep in mind that it might affect the flavor and texture of the cookies.
Yes, you can freeze the cookie dough for up to 3 months. Wrap it tightly in plastic wrap and then in a freezer bag.
Personal Thoughts:
These high altitude gingerbread cookies are a staple in my holiday baking repertoire. They’re easy to make, deliciously spiced, and perfect for decorating. Plus, they always turn out perfectly even at high elevations. Give them a try and get ready to impress your friends and family with your baking skills!