#Soft and chewy gingerbread cookie recipe how to#
Royal Icing Powdered sugar Vanilla extract or essence Light corn syrup Pinch of salt How to Make Delicious Soft Gingerbread Cookies Prepare. Bake until cookies are puffy and just set around edges, 9 to 11 minutes, switching and rotating sheets halfway through baking. Egg All-purpose flour Salt Baking soda Spices - A combination of ground ginger, cinnamon, cloves, nutmeg, and allspice gives the best gingerbread flavor. If so, let sheets cool completely before proceeding.)Ĥ. (Alternatively, use an electric hand mixer and large bowl. (Depending on your cookie cutter dimensions, all cookies may not fit on sheets and second round of baking may be required. Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment.
Repeat rolling and cutting steps with dough scraps. Peel away scraps from around cookies and space cookies 3/4 inch apart on prepared sheets. (Keep second disk of dough refrigerated while rolling out first.) Peel off top parchment sheet and use 3 1/2-inch cookie cutter to cut out cookies. Working with 1 disk of dough at a time, roll dough between 2 large sheets of parchment to 1/4-inch thickness. The dough comes together quickly, but in a bit of an unusual manner. Line 2 rimmed baking sheets with parchment paper. Making Soft and Chewy Gingerbread Cookies. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Form each half into 5-inch disk, wrap disks tightly in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.ģ. Spray counter lightly with baking spray with flour, transfer dough to counter, and knead until dough forms cohesive ball, about 20 seconds. Add melted butter, molasses, and milk and process until soft dough forms and no streaks of flour remain, about 20 seconds, scraping down sides of bowl as needed.Ģ. Roll out to an even thickness of about 1/4 inch thick. On a lightly floured surface, place the disk of dough, and dust the top of the dough with flour, too. Prepare two baking sheets by lining them with sheets of parchment paper. Process flour, sugar, cinnamon, ginger, baking soda, cloves, and salt in food processor until combined, about 10 seconds. First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for 20 minutes.
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