Recipe of Andrew Copley Gingerbread Cookies

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, gingerbread cookies. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Gingerbread Cookies is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Gingerbread Cookies is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook gingerbread cookies using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Gingerbread Cookies:

1. Get 3 1/2 Cups all-purpose flour
2. Make ready 2 1/2 Teaspoons ginger , ground
3. Get 1 Teaspoon baking soda
4. Make ready 1 Teaspoon cinnamon , ground
5. Make ready 1/2 Teaspoon nutmeg , freshly grated
6. Get 1/4 Teaspoon cloves , ground
7. Prepare 1/4 Teaspoon salt
8. Prepare 1/2 Cup butter , unsalted , softened
9. Make ready 3/4 Cup brown sugar light
10. Make ready 1 egg large
11. Get 3/4 Cup molasses mild

Steps to make Gingerbread Cookies:

1. In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, mixing until combined.
2. Then add the molasses and beat on medium speed until smooth, about 2 minutes. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping the bowl as necessary, about 2 minutes. The dough will be very stiff and sticky.
3. Scrape the dough onto a lightly floured baking sheet and pat it flat to a 1-inch thickness. Cover with plastic wrap and freeze for at least 1 hour and up to 4 weeks. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment.
4. Cut the chilled dough into quarters On a well-floured work surface, roll out one piece of dough to 1/8 inch thick (keep the remaining dough in the freezer). If the dough sticks to your work surface, slide an offset spatula under the dough to release it and dust the work surface with more flour.
5. With a 4-1/4-inch cookie cutter, cut out the cookies and use an offset spatula to transfer them to the baking sheets, spacing them at least 1/2 inch apart. Brush off any excess flour.
6. Gather and press the dough scraps together, then roll to 1/8 inch thick, and cut out more shapes. Add any remaining scraps to the next quarter of chilled dough. Continue rolling and cutting until the baking sheets are full.
7. Bake the cookies, rotating and swapping the sheets’ positions halfway through baking, until firm to the touch and the edges are slightly golden, about 10 minutes.
8. Slide the cookies on their parchment onto racks and let cool. Roll out and bake the remaining dough in batches on fresh sheets of parchment.

So that is going to wrap it up with this exceptional food gingerbread cookies recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!