Festive Gingerbread Cookies
Votes: 11
Time: 2 hours 50 minutes
Complexity: average
Quantity: 36 pcs.
Complexity: average
Quantity: 36 pcs.
A recipe for festive gingerbread cookies with cinnamon, cloves and cardamom.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g unsalted butter at room temperature
- 1 cup light brown sugar (packed well)
- 2 cups of measured and sifted premium flour
- 2 tsp ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 1/2 cup molasses
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup granulated sugar for sprinkling
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Cooking the dish according to the recipe:
- In the bowl of a stand mixer, using the "guitar" attachment, combine the butter and brown sugar. Beat on medium speed for 4-5 minutes, until the mixture is pale and fluffy.
- In a separate bowl, combine flour, cinnamon, ginger, baking soda, cloves, cardamom, and salt. Mix thoroughly.
- Add molasses, eggs, and vanilla extract to the butter mixture and beat on low/medium speed until smooth.
- Beat in the flour mixture in several additions with the mixer running at low speed. The dough will be soft and slightly runny.
- Cover the bowl and refrigerate for at least two hours or overnight.
- Preheat oven to 180 degrees Celsius. Line three baking sheets with parchment paper or use non-stick baking sheets.
- To shape the dough, use an ice cream scoop or a deep tablespoon. Using your hands, roll each cookie into a 2.5 cm diameter ball, then dip it in white granulated sugar on all sides and place it on the prepared baking sheet. Make sure there's enough space between the balls, as they will spread out and take up twice the space on the baking sheet.
- Bake for 8-10 minutes. The balls will spread and become crispy, but still soft. Carefully transfer to a wire rack to cool completely. Store the cookies in an airtight container for up to 3 days.
Categories:
recipe / Festive dishes / Desserts / Cookie / Ron Ben-Israel
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