Repeat with the remaining dough.ĭecorate the gingerbread cookies with Royal Icing or Simple Cookie Glaze, if desired. Ingredients 24 Servings 3 cups flour 2 teaspoons McCormick Ground Ginger 1 teaspoon McCormick Ground Cinnamon 1 teaspoon baking soda 1/4 teaspoon McCormick Ground Nutmeg 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened 3/4 cup firmly packed brown sugar 1/2 cup molasses 1. Transfer them to a rack to cool completely. Sift together baking soda, cinnamon, ginger, ground cloves, and flour. Homemade Gingerbread Cookies 8 Oz Plugra Unsalted Butter, softened at room temp 1 cup(s) light brown sugar, tightly packed 1/3 cup(s) HEB Organics Grade A. Let the gingerbread cookies cool on the baking sheets for several minutes, or until they're set. Prepare dough: Add butter, brown sugar, and salt to mixer bowl. Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Transfer the gingerbread cookies to ungreased baking sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling this will keep dough from sticking without the need for additional flour.Ĭut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste. Put 1/2 tsp baking soda in a large spoon ramekin and stir in 1/2 tsp white vinegar. Flour both the top and bottom of the dough if it starts to stick. In a stand mixer, whisk together 1 egg yolk and 1 cup brown sugar until blended then whisk in 1 cup sour cream. Roll the dough 1/8" to 1/4" thick the thinner you roll the dough, the crispier the cookies will be. Beat butter and brown sugar in a separate large bowl. Gradually beat in flour mixture on low speed until well mixed. 1 egg 1 teaspoon of McCormick® Pure Vanilla Extract Directions: Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. COOK 5 mins Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Get out several baking sheets there's no need to grease them, though lining with parchment saves effort on cleanup. With warming spices of cinnamon and ginger, and the deep rich flavor of molasses, this frosted cookie will remind you of a slice of gingerbread with a cream. Blog How to make a cornet and never go without decorated cookies
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