Recipe: Perfect Gingerbread Cookies

Gingerbread Cookies. Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar. We roll it a bit thicker than usual, to give the cookies just a hint of chew.

Stir on a low heat until sugar has dissolved. Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat. In a large bowl combine the flour, bicarbonate of soda and the spices. You can have Gingerbread Cookies using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Gingerbread Cookies

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

Melt the butter, sugar and golden syrup in a pan over a low heat and stir until the sugar dissolves, then add it to the dry ingredients. Stir in until it forms a stiff dough, then cut it in half. Some of the technologies we use are necessary for critical functions like security and site integrity, account authentication, security and privacy preferences, internal site usage and maintenance data, and to make the site work correctly for browsing and transactions. Line two baking trays with parchment.

Gingerbread Cookies instructions

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..
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..
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..
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..
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..
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..
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..
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..

Sieve and combine all dry ingredients into a large. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. Decorate these festive holiday cookies with royal icing to complete the look. Queen Elizabeth I adorned the cookies, sometimes with gilded leaves and shaped like kings, queens, and animals. You can find our Royal Icing Recipe right here.

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