Throwdown Gingerbread Cookies
Throwdown Gingerbread Cookies requires about 46 minutes from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 38 calories, 0g of protein, and 2g of fat per serving. This recipe serves 85. For 4 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. If you have mustard powder, salt, milk, and a few other ingredients on hand, you can make it. Christmas will be even more special with this recipe. 72 people found this recipe to be flavorful and satisfying. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 2%. This score is very bad (but still fixable). Try Throwdown Chocolate Chip Cookies, Throwdown Pumpkin Pie, and Rice Krispies Throwdown – Part 2 for similar recipes.
Servings: 85
Preparation duration: 15 minutes
Cooking duration: 31 minutes
Ingredients:
3/4 teaspoon baking soda
3 cups all-purpose flour plus more for dusting
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon ground ginger
1 teaspoon ground white pepper
2 tablespoons milk
1 teaspoon dry mustard powder
1/2 teaspoon salt
3/4 cup dark muscavado sugar
12 tablespoons unsalted butter, softened slightly
Equipment:
hand mixer
whisk
bowl
baking paper
oven
Cooking instruction summary:
Whisk the dry ingredients except the sugar. In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy. Slowly beat in the milk. On low speed, beat in the dry mixture until combined; dough will be sticky. Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes. Preheat the oven to 325 degrees F. Line sheet pans with parchment paper. Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets. Reroll and cut the scraps into cookies. Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes. Cool for about 2 minutes, then transfer to a rack to finish cooling.
Step by step:
1. Whisk the dry ingredients except the sugar. In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy. Slowly beat in the milk.
2. On low speed, beat in the dry mixture until combined; dough will be sticky. Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes.
3. Preheat the oven to 325 degrees F. Line sheet pans with parchment paper.
4. Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets. Reroll and cut the scraps into cookies.
5. Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes. Cool for about 2 minutes, then transfer to a rack to finish cooling.
Nutrition Information:
covered percent of daily need
