Gingerbread Cookies
Gingerbread Cookies
Introduction
Gingerbread cookies are a classic holiday treat that fill your home with wonderful spices. They are sweet, spicy, and perfect for sharing with friends and family. You can decorate them or enjoy them plain.
Why Make This Recipe
Making gingerbread cookies is fun and easy! They bring warm flavors of ginger and spices that make the season festive. Plus, you can cut them into different shapes and decorate them as you like!
How to Make Gingerbread Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup brewed coffee (cooled)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, spices, and salt. Set aside.
- In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add the molasses, egg, vanilla extract, and cooled coffee to the butter mixture and mix well until combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just incorporated.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are firm but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Gingerbread Cookies
You can serve gingerbread cookies with milk, coffee, or hot chocolate. They are also great for holiday parties or to enjoy with friends.
How to Store Gingerbread Cookies
Store your gingerbread cookies in an airtight container. They can stay fresh for up to one week at room temperature. You can also freeze them for up to three months.
Tips to Make Gingerbread Cookies
- Make sure your butter is softened for easy mixing.
- Use fresh spices for better flavor.
- Don’t overbake the cookies; they should be soft in the center.
- You can chill the dough for a while if you find it too sticky.
Variation (If Any)
You can add chocolate chips or chopped nuts for extra flavor. Try using different spices like allspice or cardamom for a unique twist.
FAQs
1. Can I cut these cookies into shapes? Yes! You can roll out the dough and use cookie cutters to create shapes.
2. Do I have to use coffee in the recipe? No, you can leave out the coffee if you prefer. It adds a nice flavor, but it's not necessary.
3. Can I decorate gingerbread cookies? Absolutely! You can use icing, sprinkles, or candies to decorate your cookies. It’s a fun activity!
Gingerbread Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup brewed coffee (cooled)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, spices, and salt. Set aside.
- In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add the molasses, egg, vanilla extract, and cooled coffee to the butter mixture and mix well until combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just incorporated.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are firm but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
