Homemade Gingerbread Cookies
Homemade Gingerbread Cookies
Ingrediënten
- ½ cup shortening
- ¼ cup softened butter
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 large egg
- ½ cup molasses
- 1 tablespoon cider vinegar
- 3 cups all-purpose flour
Preparation Time: 50 minutes / Chilling Time: 1 hour
Baking Time: 6 minutes per batch at 375°F
Instructies
- In a large mixing bowl, beat the shortening and softened butter with a mixer on medium to high speed for about 30 seconds.
- Add the next seven ingredients (baking powder, ginger, baking soda, cinnamon, cloves, salt, and granulated sugar).
- Beat until well combined, scraping the sides of the bowl as needed.
- Beat in the egg, molasses, and cider vinegar.
- Gradually add as much of the all-purpose flour as you can with the mixer.
- Stir in any remaining flour by hand.
- Divide the dough in half, cover it, and chill it for 1 hour, or until the dough is easy to handle.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out one portion of the dough and cut out your desired shapes, re-rolling the scraps as needed.
- Place the cutouts approximately 1 inch apart on ungreased cookie sheets.
- Bake for 6 to 8 minutes or until the edges of the cookies are firm.
- Let them cool on the cookie sheet for 1 minute, and then transfer them to a wire rack to cool completely.
Notes / Tips / Wine Advice:
This recipe yields 24 to 48 servings, with each serving being one cookie.
