![]() In a separate bowl, whisk together the dry ingredients–the flour, spices, baking soda, and salt. Mix in the molasses, egg yolk, and vanilla. Once you’ve assembled your ingredients (is your butter at room temperature?), this gingerbread cookie recipe is simple to make:įirst, make the dough. Using an electric mixer or a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until light and fluffy. And sea salt – To make all the flavors pop!įind the complete recipe with measurements below.Any other milk, such as cow’s milk or oat milk, would work here too. Vanilla extract – For warm depth of flavor.Ground ginger, cinnamon, and cloves – They give these gingerbread cookies their signature spice.Baking soda – It helps the cookies rise.An egg yolk – It makes the cookies extra-soft and chewy.We’ve had success baking these cookies with Wholesome and Brer Rabbit blackstrap molasses. Brown sugar and molasses – They sweeten the cookies and add rich molasses flavor.Unsalted butter – Allow it to come to room temperature before you start to bake. ![]() All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.Here’s what you’ll need to make this gingerbread cookie recipe: To me, they’re the perfect holiday treat, especially with a mug of hot chocolate to drink. I hope you love them too. It’s also a blast to make–rolling out the dough, cutting out gingerbread people, baking them, and decorating them once they cool.īut more important than all of that, these gingerbread cookies are delicious! They’re soft, warmly spiced, and richly flavored with molasses and brown sugar. For one, it makes the house smell amazing, filling it with the comforting aroma of cinnamon, ginger, and cloves. What could be more festive than gingerbread cookies?! With Christmas just a few weeks away, I’m ready to turn up the holiday cheer around here, and making this gingerbread cookie recipe seems like a great place to start.
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