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11 ingredients, 8 steps, cooking Gingerbread Cookies

Hi every body, at this time you can prepare recipe Gingerbread Cookies with 11 ingredients and 8 steps. Below this is how to cook, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 11 ingredients and 8 stages of easy cooking Gingerbread Cookies.

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Ingredients all Gingerbread Cookies

1. It’s 3 1/2 Cups : all-purpose flour.
2. It’s 2 1/2 Teaspoons : ginger , ground.
3. It’s 1 Teaspoon : baking soda.
4. You need 1 Teaspoon : cinnamon , ground.
5. You need 1/2 Teaspoon : nutmeg , freshly grated.
6. You need 1/4 Teaspoon : cloves , ground.
7. You need 1/4 Teaspoon : salt.
8. You need 1/2 Cup : butter , unsalted , softened.
9. You need 3/4 Cup : brown sugar light.
10. Prepare 1 : egg large.
11. Prepare 3/4 Cup : molasses mild.

If all raw materials Gingerbread Cookies it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

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Step by Step Cooking Gingerbread Cookies

1. In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, mixing until combined. brqq
2. Then add the molasses and beat on medium speed until smooth, about 2 minutes. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping the bowl as necessary, about 2 minutes. The dough will be very stiff and sticky. brqq
3. Scrape the dough onto a lightly floured baking sheet and pat it flat to a 1-inch thickness. Cover with plastic wrap and freeze for at least 1 hour and up to 4 weeks. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment. brqq
4. Cut the chilled dough into quarters On a well-floured work surface, roll out one piece of dough to 1/8 inch thick (keep the remaining dough in the freezer). If the dough sticks to your work surface, slide an offset spatula under the dough to release it and dust the work surface with more flour. brqq
5. With a 4-1/4-inch cookie cutter, cut out the cookies and use an offset spatula to transfer them to the baking sheets, spacing them at least 1/2 inch apart. Brush off any excess flour. brqq
6. Gather and press the dough scraps together, then roll to 1/8 inch thick, and cut out more shapes. Add any remaining scraps to the next quarter of chilled dough. Continue rolling and cutting until the baking sheets are full. brqq
7. Bake the cookies, rotating and swapping the sheets’ positions halfway through baking, until firm to the touch and the edges are slightly golden, about 10 minutes. brqq
8. Slide the cookies on their parchment onto racks and let cool. Roll out and bake the remaining dough in batches on fresh sheets of parchment. brqq
9. Finish and Enjoy.

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