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The aroma of warm spices, the joy of holiday baking – there’s nothing quite like the soft, chewy perfection of homemade gingerbread cookies.
In this article, we’ll take you through a delightful journey, providing a step-by-step guide on how to make irresistibly soft gingerbread cookies that will fill your home with the comforting scents of the season.
Ingredients:
2 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
3/4 cup dark brown sugar, packed
1/4 cup molasses
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Instructions:
- Creaming the butter and sugar:
In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy. This step ensures a tender and moist texture in your gingerbread cookies.
- Adding the wet ingredients:
Add the molasses and egg to the butter and sugar mixture. Beat well until the ingredients are fully incorporated. Molasses not only provides sweetness but also contributes to the characteristic rich colour of gingerbread cookies.
- Sifting the dry ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and the aromatic spices – ginger, cinnamon, cloves, and nutmeg. Sifting helps to create a smoother, lump-free batter.
- Combining wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in dense cookies. The goal is to create a soft and slightly sticky dough.
- Chilling the dough:
Wrap the gingerbread cookie dough in plastic wrap and refrigerate for at least 2 hours or overnight. Chilling the dough allows the flavors to meld and makes it easier to handle when shaping the cookies.
- Preheating the oven:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This ensures even baking and easy cleanup.
- Shaping the cookies:
Once chilled, take portions of the dough and roll them into 1-inch balls. Place them on the prepared baking sheets, leaving enough space for spreading. For a soft and chewy texture, avoid flattening the dough too much.
- Baking to perfection:
Bake the cookies for 8-10 minutes or until the edges are set. The centers may appear slightly undercooked, but they will firm up as the cookies cool. Overbaking can result in dry cookies, so keep a close eye on them.
- Cooling and enjoying:
Allow the gingerbread cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. Once completely cooled, store them in an airtight container to maintain their softness.
With this recipe, you’ll master the art of creating soft and irresistibly delicious gingerbread cookies. Whether you’re baking for holiday gatherings or enjoying a cozy night in, these treats are sure to become a seasonal favourite.