Gingerbread Soft Cookies (Print Version)
# Ingredients:
01 -
3 cups and 2 tablespoons plain flour.
02 -
2 teaspoons cinnamon powder.
03 -
1 cup of room temperature butter.
04 -
1/4 teaspoon ground cloves.
05 -
1/2 teaspoon nutmeg powder.
06 -
3/4 teaspoon baking soda.
07 -
3/4 cup of tightly packed brown sugar.
08 -
1 large egg.
09 -
1/4 cup molasses.
10 -
1 1/2 teaspoons ginger powder.
11 -
2 teaspoons vanilla extract.
12 -
1/2 teaspoon salt.
# Instructions:
01 -
Blend sugar and butter in a stand mixer bowl until creamy. Add molasses, egg, and vanilla, then mix again, scraping down the sides to make it evenly combined.
02 -
Mix the flour, spices, soda, and salt in a separate bowl. Slowly add this to the wet ingredients while stirring gently. Scrape the bottom of the bowl to ensure the dough is the same all over.
03 -
Shape the dough into a thick disc, cover it with plastic wrap, and chill it in the fridge for a few hours, or leave it overnight.
04 -
Set the oven to 350°F. Dust a surface with flour and roll out the dough until it's 1/3-inch thick. Use cutters to make shapes, placing each piece on parchment-lined baking trays.
05 -
Pop them in the oven for 7-8 minutes until puffed but not browned at the edges. Let them cool on the tray for a few minutes before transferring to a cooling rack.
06 -
Dress them up with icing or decorate as you like. Keep them in an air-sealed container for up to 4 days.
# Notes:
01 -
Keep in an air-sealed container for up to 4 days.
02 -
Decorate using icing of your choice.