This gingerbread cookie recipe is easy to make and perfect for the holiday season. The cookie batter takes no time to make, all you need to do is chill the dough overnight and the next day you can cut out gingerbread shapes and bake them. Once the gingerbread cookies cool down, melt some chocolate and drizzle all over the cookies. #Sponsored #JoyToYourWorld http://bit.ly/caandy8
Makes 48 cookies
• 3/4 cup unsalted butter, room temperature
• 1 cup light brown sugar, packed down
• 1 large egg,
• 3/4 cup molasses
• 4 cups all-purpose flour
• 2 teaspoons ground ginger powder
• 1.5 teaspoons baking soda
• 1.5 teaspoons cinnamon
• 3/4 teaspoon ground cloves
• 1/4 kosher teaspoon salt
• 4 ounces dark chocolate, melted
Using a stand or hand mixer, cream butter and brown sugar until light and fluffy. Add egg and molasses and beat until combined. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add the flour mixture mix until well combined. Wrap the dough in plastic wrap and refrigerate overnight.
Preheat oven to 350° and a lightly floured surface, roll cookie dough to 1/8-in. thickness. Cut with cookie cutters that are dipped in flour so they don’t stick to the dough and place 1 inch apart on ungreased baking sheets.
Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool. Melt the chocolate in the microwave or double boiler and decorate the cookies. Enjoy!
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