Gingerbread Cookie
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
46
Spice
60
Sweetness
61
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tsps
Ground Ginger1 tsp
Baking Soda1 tsp
Cinnamon1 tsp
Nutmeg (freshly grated)1 cup
Molasse1 tsp
Pure Vanilla Extract1 large
EggDirections:
1
Special equipment: 4- or 5-inch cookie cutters Sift together the flour, ginger, baking soda, cinnamon, nutmeg and a pinch of salt into a medium bowl and set aside
2
Put the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, 4 to 6 minutes
3
Add the egg, molasses, vanilla extract and egg and beat until fully incorporated
4
Reduce the mixer speed to low and beat in the flour until completely combined
5
Turn the dough out onto a work surface, flatten into a disc, wrap well with plastic wrap and chill for at least 4 hours or overnight
6
Preheat the oven to 350 degrees F
7
Line 1 or 2 baking sheets with parchment paper
8
Lightly dust the work surface and the top of the chilled dough with flour and roll the dough 1/4 inch thick
9
Cut the dough into the desired shapes and transfer to the baking sheets, leaving 1 inch between each cookie
10
Gather any scraps together and repeat rolling and cutting; if the dough gets too soft to work with, chill it briefly before continuing
11
Bake the cookies, in batches if necessary, until they are barely golden-brown around the edges and no longer glossy, 8 to 10 minutes
12
Let the cookies cool on the baking sheet for a few minutes and then transfer them to cooling racks to cool completely
13
When cool, ice or decorate as desired