Soft Gingerbread Cookies
If you have approximately 45 minutes to spend in the kitchen, Soft Gingerbread Cookies might be a spectacular lacto ovo vegetarian recipe to try. This recipe makes 24 servings with 205 calories, 3g of protein, and 6g of fat each. For 37 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Several people made this recipe, and 169 would say it hit the spot. It is perfect for Christmas. It works well as a hor d'oeuvre. It is brought to you by Vegetarian Times. A mixture of baking soda, butter, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is not so tremendous. Users who liked this recipe also liked The BEST Soft Gingerbread Cookies, Soft & Chewy Gingerbread Cookies, and Soft chewy gingerbread cookies.
Servings: 24
Ingredients:
1½ tsp. baking soda
¾ cup (1½ sticks) butter, softened
2⁄3 cup crystallized ginger, finely chopped
1 large egg, beaten
2½ tsp. ground cinnamon
3⁄8 tsp. ground cloves
2¾ tsp. ground ginger
¾ cup light brown sugar
½ tsp. salt
4¼ cups unbleached all-purpose flour
¾ cup unsulfured molasses
Equipment:
sauce pan
plastic wrap
baking sheet
baking paper
oven
cookie cutter
wire rack
Cooking instruction summary:
1. Combine molasses and brown sugar in saucepan; heat over medium-high heat 2 to 3 minutes, or until sugar dissolves and bubbles appear around edges of saucepan. Remove from heat, and stir in baking soda. Add butter, ginger, cinnamon, salt, and cloves, stirring until butter is melted. Stir in egg, then flour, and mix until no white streaks remain. Add crystallized ginger.2. Line workspace with 10-inch-long sheet plastic wrap. Roll out still-warm dough to 3/8-inch thickness on plastic wrap. Cover with plastic wrap, and place on baking sheet. Repeat with remaining dough. Chill 10 minutes, or up to 8 hours.3. Preheat oven to 350°F, and line baking sheets with parchment paper. Cut dough into shapes with cookie cutters, and transfer to prepared baking sheets. Press scraps together and repeat. (If dough is too warm, refrigerate 10 minutes.) Bake 10 minutes, or until firm to touch. Serve warm, or transfer to wire rack to cool completely.
Step by step:
1. Combine molasses and brown sugar in saucepan; heat over medium-high heat 2 to 3 minutes, or until sugar dissolves and bubbles appear around edges of saucepan.
2. Remove from heat, and stir in baking soda.
3. Add butter, ginger, cinnamon, salt, and cloves, stirring until butter is melted. Stir in egg, then flour, and mix until no white streaks remain.
4. Add crystallized ginger.
5. Line workspace with 10-inch-long sheet plastic wrap.
6. Roll out still-warm dough to 3/8-inch thickness on plastic wrap. Cover with plastic wrap, and place on baking sheet. Repeat with remaining dough. Chill 10 minutes, or up to 8 hours.
7. Preheat oven to 350°F, and line baking sheets with parchment paper.
8. Cut dough into shapes with cookie cutters, and transfer to prepared baking sheets. Press scraps together and repeat. (If dough is too warm, refrigerate 10 minutes.)
9. Bake 10 minutes, or until firm to touch.
10. Serve warm, or transfer to wire rack to cool completely.
Nutrition Information:
covered percent of daily need
