Gingerbread Sugar Cookies
Calories: 9
Adjust Servings Here: 24 cookies
Description
This ultimate gingerbread sugar cookie recipe is a game-changer for beginners, giving you the confidence to conquer the world of holiday baking. By emphasizing the simplicity of the steps and the importance of key ingredients, we've provided you with a foolproof guide to creating delicious and festive cookies.
Ingredients
Make 24 med or 36 small cookies
- 3 cups (375 g) All-purpose flour
- 1 tsp Ground ginger
- 1 tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- ½ tsp Allspice
- ½ tsp Baking soda
- ¼ tsp Salt
- ¾ cup (170 g) Unsalted butter room temperature, softened
- 1 cup (220 g) Brown sugar light or dark
- ½ cup (170 g) Molasses unsulphured
- 1 large Eggs
- 1 tsp Vanilla extract
Decorating
- Fondant in different colors
Instructions
- Step 1: Prepare your ingredients – Gather all the necessary ingredients before you begin. This includes flour, spices, butter, brown sugar, molasses, eggs, baking soda, and vanilla extract. Having everything laid out ensures a smooth and efficient baking process.
- Step 2: Mix the dry ingredients – In a large bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This allows the spices to evenly distribute throughout the dough, ensuring each bite is bursting with warm, aromatic flavors.3 cups All-purpose flour, 1 tsp Ground ginger, 1 tsp Ground cinnamon, ¼ tsp Ground nutmeg, 1/2 tsp Allspice, ½ tsp Baking soda, ¼ tsp Salt
- Step 3: Cream the butter and sugar – In a separate bowl, cream together the butter and sugar until light and fluffy. This step is crucial for achieving just the right texture and sweetness in your cookies. The mixture should be smooth and creamy, with no lumps of butter remaining.¾ cup Unsalted butter , 1 cup Brown sugar
- Step 4: Add the wet ingredients – To the butter and sugar mixture, add the molasses, beaten eggs, and vanilla extract. Mix until well combined and the wet ingredients are fully incorporated. The molasses adds depth and richness, while the eggs help bind the dough together.½ cup Molasses, 1 large Eggs, 1 tsp Vanilla extract
- Step 5: Gradually add the dry ingredients – Slowly add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms. It’s important not to overmix at this stage, as it can lead to a tougher end result. Mix just until the dough comes together.
- Step 6: Chill the dough – Wrap the dough in plastic wrap and refrigerate for at least an hour, or overnight if possible. This step allows the flavors to develop and the dough to firm up, making it easier to roll out and cut into shapes.
- Step 7: Roll out and cut – Preheat the oven to 177°C / 350°F / Gas Mark 4 and line baking sheets with parchment paper. Roll out the chilled dough to approximately 1/4 inch thickness on a lightly floured surface. Use cookie cutters to create your desired shapes, and carefully transfer the cutouts to the prepared baking sheets.
- Step 8: Bake and cool – Place the baking sheets in the preheated oven and bake the cookies for 8 to 10 minutes or until slightly golden around the edges. Once baked, allow the cookies to cool on a wire rack before decorating.
- Step 9: Decorate the cookies: Using the cookie cutter, cut colored fondant glue with sugar syrup or glaze on top of the cookie. You can use patterned mats to imprint on the fondant before cutting the shapes.Fondant in different colors
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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