Introduction:
Gingerbread cookies are a classic Christmas treat that can be enjoyed all year round. These soft and chewy gingerbread cookies are the perfect balance between spicy and sweet, and they are sure to become a favorite in your household. This recipe is easy to follow and will yield a batch of cookies that will disappear quickly.
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
Instructions:
- Preheat your oven to 350°F (180°C).
- In a medium-sized bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
- In a separate large bowl, cream together the butter and sugar until smooth.
- Add in the egg, water, and molasses, and mix well.
- Add the dry ingredients to the wet ingredients, and mix until well combined.
- Scoop out spoonfuls of dough and roll them into balls, then place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the cookies are set and lightly browned.
- Allow the cookies to 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: 106
Total Fat: 4.6g
Saturated Fat: 2.8g
Cholesterol: 19mg
Sodium: 64mg
Total Carbohydrates: 15.4g
Dietary Fiber: 0.3g
Sugars: 9.4g
Protein: 1.2g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes
Equipment:
Baking sheet
Parchment paper
Medium-sized bowl
Large bowl
Whisk
Electric mixer (optional)
Wire rack
Serving Suggestions:
These soft and chewy gingerbread cookies are perfect to enjoy with a cup of hot cocoa or tea. You can also decorate them with a simple glaze or frosting for an extra touch of sweetness.
Variations:
If you’re feeling adventurous, you can try adding some chopped nuts or dried fruit to the cookie dough before baking. You can also experiment with different spices, such as nutmeg or allspice, to give the cookies a unique flavor.
Substitutions:
If you don’t have molasses on hand, you can use honey or maple syrup instead. You can also substitute the unsalted butter with margarine or shortening.
Storage:
Store these cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months.
Tips:
- Make sure your butter is softened before mixing it with the sugar.
- If you prefer crispy cookies, you can bake them for a few extra minutes.
- Don’t overmix the dough, as this can make the cookies tough.
Notes:
This recipe makes approximately 24 cookies.
Frequently Asked Questions:
Q: Can I use brown sugar instead of white sugar?
A: Yes, you can use brown sugar for a slightly different flavor.
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 3 days in advance and store it in the refrigerator until ready to bake.
Q: Can I freeze the dough?
A: Yes, you can freeze the dough for up to 3 months. Just make sure to thaw it in the refrigerator before baking.
Personal Thoughts:
These soft and chewy gingerbread cookies are a family favorite in my household. They are easy to make and always turn out perfectly. The combination of spices and molasses creates a delicious flavor that is perfect for the holiday season. I highly recommend giving this recipe a try!
Summary:
This recipe for soft chewy gingerbread cookies is easy to follow and yields a delicious batch of cookies that are perfect for any occasion. The combination of spices and molasses creates a unique flavor that is sure to become a household favorite. Whether you enjoy them with a cup of hot cocoa or decorate them with frosting, these cookies are sure to impress.
So what are you waiting for? Give this recipe a try and enjoy the deliciousness of these soft and chewy gingerbread cookies!