Introduction
It’s that time of the year again! The snow is falling, the lights are twinkling, and the aroma of freshly baked gingerbread cookies fills the air. If you’re looking for a delicious and easy cookie recipe to make with your loved ones this holiday season, look no further than Stauffers Gingerbread Cookies! This classic recipe is sure to bring joy and warmth to your home.
Ingredients
– 2 1/2 cups all-purpose flour – 1 tsp baking soda – 2 tsp ground ginger – 1 tsp ground cinnamon – 1/2 tsp ground cloves – 1/4 tsp salt – 1/2 cup unsalted butter, softened – 1/2 cup granulated sugar – 1/2 cup molasses – 1 large egg
Instructions
1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside. 2. In a large mixing bowl, beat the butter and sugar together until light and fluffy. 3. Add in the molasses and egg, and mix until well combined. 4. Gradually add in the dry ingredients, mixing until just combined. 5. Divide the dough in half, and wrap each half in plastic wrap. Refrigerate for at least 30 minutes. 6. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 7. Roll out the chilled dough on a floured surface to 1/4 inch thickness. 8. Cut out desired shapes using cookie cutters. 9. Place cookies on the prepared baking sheet, leaving about 1 inch between each cookie. 10. Bake for 8-10 minutes, or until the edges are slightly golden brown. 11. Let the cookies 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: 90 – Total fat: 3.5g – Saturated fat: 2g – Trans fat: 0g – Cholesterol: 15mg – Sodium: 60mg – Total carbohydrate: 14g – Dietary fiber: 0g – Sugars: 8g – Protein: 1g
Cooking Time
Preparation time: 45 minutes Cook time: 8-10 minutes per batch
Equipment
– Mixing bowls – Electric mixer – Measuring cups and spoons – Whisk – Plastic wrap – Rolling pin – Cookie cutters – Baking sheet – Parchment paper – Wire rack
Serving Suggestions
Serve these delicious gingerbread cookies with a cup of hot chocolate or eggnog. They also make great gifts when wrapped in festive packaging.
Variations
For a fun twist on this classic recipe, try adding some chopped crystallized ginger to the dough. You could also use cookie cutters in different shapes and sizes to create a variety of gingerbread cookies.
Substitutions
If you don’t have molasses, you can substitute with an equal amount of honey or maple syrup. You could also use brown sugar instead of granulated sugar for a richer flavor.
Storage
Store these gingerbread cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months.
Tips
– Be sure to chill the dough before rolling it out. This will help prevent the cookies from spreading too much while baking. – If the dough becomes too soft while rolling it out, place it back in the refrigerator for a few minutes to firm up. – Dust your cookie cutters with flour before cutting out the dough to prevent sticking.
Notes
This recipe makes about 24 cookies, depending on the size of your cookie cutters.
Frequently Asked Questions
Q: Can I double this recipe? A: Yes, you can easily double or triple this recipe to make more cookies. Q: Can I use this dough for a gingerbread house? A: Yes, this dough can be used to make a gingerbread house. Just be sure to roll it out thicker and bake it for a few extra minutes.
Final Thoughts
Stauffers Gingerbread Cookies are a classic holiday treat that everyone will love. With their warm and spicy flavor, they’re the perfect accompaniment to a cup of hot cocoa on a cold winter’s day. So why not gather your loved ones and start baking today? This recipe is sure to create memories that will last a lifetime. Happy baking!