This delicious gingerbread cookie, full of delicious spices and pleasant fragrances, is a perfect way to make holiday baking memories. They are very easy to cut out, shape and soft for a few days!
Perfect soft gingerbread cutout cookie
All holidays are about tradition for me. One thing that brings memories, family time, and fun is food! I think vacation baking with your children is one of the best ways to make these traditions and memories with your family. Gingerbread is not only delicious but also fun to make and decorate children!
This soft and perfectly spicy ginger bread cookie recipe made Gingerbread enthusiast for everyone who has tested them. They are not only so delicious, but also easy to make and easy to work with dough! In addition, the wonderful aroma will smell Christmas. They add beautiful to holiday cookie plates and are suitable for gifts! I share my attempts and true tips to get delicious gingerbread cookies that will be maintained soft and tough for several days. So let’s leave the cutter and bake!
It is necessary to make a soft gingerbread cookie.
- molasses-I love my grandmother’s dark molasses. Do not use black strap molasses.
- Brown sugar-The brown sugar helps to choke gingerbread cookies.
- Multipurpose flour-I usually uses ordinary flour, but in the past, I made a combination of whole wheat flour or two combinations.
- butter-I love to use salted butter.
- egg
- Cinnamon, ginger and cloves-This combination creates delicious spicy cookies. To get a more intense ginger flavor, you can also add fresh ginger or chopped crystallized ginger.
- Baking soda
- salt
- Pure vanilla extract
How to make Gingerbread Cookies:
- Stir dry ingredients together. Put flour, cinnamon, ginger, cloves, salt and baking soda in a large mixing bowl. Stir it and mix it separately.
- You can overcome wet ingredients. Stand mixer bowls and soft butter, brown sugar and eggs. Hit at the middle speed until it is light and full. Add molasses and vanilla extracts and continue to mix until they are well combined.
- Combine Add dry ingredients to the stand mixer and mix it with me until it is combined. The dough should be a thick and small stick.
- Cool the dough. Divide the dough in half and wrap each dough in a plastic wrap. Slightly flatten to make a disc. Keep the dough at least 60 minutes, refrigerated overnight. It is important to cool the dough or cookies spread when baking.
- Roll out and cut into shape. After the dough cools down, remove it from the plastic wrap and lightly place it on the flour surface. Sprinkle slightly more flour on the top of the dough and roll the dough to about 1/4 inch. Cut into the shapes and place on the baking sheet with lined parchment. Place cookies on parchment lines baking sheets. This is my favorite parchment. Preliminate the baking sheet, help the cookies are grilled more evenly, the cookies are not attached, and help you clean the fan very quickly!
- baking. Bake the cookie at 350 degrees until 8-10 minutes or set. It is important if you want a soft gingerbread cookie. Cool it completely before decorating.
- Make icing. Add powder sugar, vanilla, water and corn syrup to the mixing bowl. You can use a hand mixer to win until it becomes smooth and cream. It’s really thick. If necessary, you can add about teaspoons. If you have the right consistency, add it to the plumbing bag.
- Decorate Gingerbread Cookies. Pipe icing in cookies while you like! Add the roots immediately. If you dry, the ice is hardened.
- take pleasure in! The remaining cookies are kept fresh for up to three weeks in sealed containers.
Tips and proposals
Decorate Gingerbread Cookies.
You can use classic Royal icing, but I want to use simple powdered sugar ice on gingerbread cookies. It’s easy to make, it’s easy to work when decorating, and it’s hard when it’s dried, making it easy to stack cookies. I bought a disposable plumbing backpack suitable for detailed decoration. Take a small part from the tip and voila! There is no need for plumbing tips. They are also easy to manage small hands. This icing will be strengthened quite quickly, so add the roots after decoration.
How do you get a soft gingerbread cookie?
There are some things to do to ensure a nice and soft gingerbread cookie. Cool the dough completely before baking. This helps cookies to maintain shape and avoid spreading. Second, do not add too much flour. The dough is sticky, but it’s easier to work after cold. I also want to keep the dough too thinly rolled. Finally, do not bend too much! The cookie looks very soft, but it will keep it. You will end with a delicious gingerbread cookie!
How long does gingerbread cookies last?
The remaining gingerbread cookies are kept fresh for 3-4 weeks when stored in a sealed container. When the cookie becomes hard, you can soften a piece of fresh bread in a container to soften it again. They will absorb moisture with bread and chew on it!
Are you looking for more vacation baking recipes?
Soft Ginger Bread Cut Out Cookie
Gingerbread Cookies are full of delicious spices, delicious aromas and are perfect cookies that make holiday baking memories. This delicious gingerbread cookie is very easy to cut out and is shaped and soft for several days!
Serving: 24 cookie
Calories: 153Kcal
cookie
In a large mixing bowl, stir together until it mixes flour, baking soda, salt, ginger, cinnamon and cloves.
In the stand mixer, hit the softened butter, brown sugar and eggs at medium speeds until it is almost whipped. Add molasses and vanillas and keep mixing until they are mixed well. Stir the drying ingredients gradually until it becomes soft. The dough will be thick and slightly sticky -this must be right!
The dough is divided into two pieces, and each dough is wrapped in a plastic wrap and a slightly flat with disk. Keep the refrigerator at least 60 minutes, overnight. It is important to cool the dough or keep the shape when the cookie bakes it.
Preheat the oven to 350 ℃. Reduce the cookie sheet with the parchment.
After the dough cools down, remove the plastic wrap and place a dough on the flour surface. Sprinkle flour on the dough and rolling pin. The dough is stiff, but it should be soft when rolled.
Roll the dough to about 1/4 inch thickness. Cut the cookies with your favorite cookie cutter and put the cookie at about 1/2 inch intervals on the baking tray.
Bake for 8-10 minutes (lower time will give you a softer cookie)
Remove the cookie sheet from the oven and make the cookie standing until the cookie is hard enough to move to the wire rack. If the cookie becomes cool, it can be decorated!
icing
Add the ingredients to the intermediate bowl. Use a hand mixer to mix the frosting. It is very thick -when it becomes thick in the hand mixer, use a spoon until it pops out slightly. If you need to thin water, you can add other teaspoons. When the ice is correct, it is put in a squeeze bottle with small tips or spreads in a plumbing bag with small tips.
You can also create designs with lines and dots or create a soft sugar professional area. To do this, first summarize the border, then fill the middle and wear sugar until you fill the area. Use toothpicks to spread the ice to fill the interval and tap the cookies of the counter several times to help you settle in a smooth and uniform layer.
Calories: 153Kcal | carbohydrate : 25G | protein: 2G | province: 5G | Saturated fat: 3G | Multi -unsaturated fat: 0.3G | Single unsaturated fat: 1G | Trans fat: 0.2G | Cholesterol: 14Mg | sodium: 140Mg | potassium: 166Mg | fiber: 1G | sugar: 12G | Vitamin A: 159IU | Vitamin C: 0.01Mg | calcium: 29Mg | steel: 1Mg
