Recipe: Gingerbread - perfect for cookies or gingerbread houses

This recipe is stable enough for regular cookies or to make a gingerbread house.

1/2 cup (125g) butter
1/2 cup (100g) sugar
1 egg
1/2 cup (170g) molasses
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp cloves
1 tsp vinegar
3 1/2 cups (440g) flour
 Cream butter.
 Add sugar and egg and cream. Add spices.
 Add molasses and vinegar.
 Add flour in three to four additions.
 Fold with a spoon when the dough gets too thick to use a mixer.
 Take some of the dough and place it on a sheet of baking paper with a bit of flour on it.
 Roll out the dough onto the baking paper.
 Use cookie cutters or freehand the desired shapes.
 Instead of trying to pick up the cookies, simply remove the excess dough between the cutouts and place the entire piece of baking paper onto a baking tray. Bake the cookies at 375°F or 200°C for 5-6 minutes. Don't wait for the cookies to brown. All you need is the shininess to disappear and they are ready.
 It's also possible to cut out your own gingerbread house pieces with this recipe.

 But when they're done, they shouldn't be darker than the dough. In fact, the cookies tend to lighten in color when baked.
 These cookies are stable, but not hard. They are easy to bite into and break, but will hold their own weight if you're not trying to break them.
Watch us make these cookies on YouTube here:
Schaut zu wie wir diese Kekse auf YouTube machen hier:


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