![]() ![]() This dough will not be smooth but more like pie crust, so make sure you mix until well incorporated. It says after adding the last bit of the dry ingredients to mix until dough is smooth. The first batch I followed the recipe to the letter, but I think there is an issue of word usage in the directions. However on the second batch of cookie dough I did a little tinkering. This is a great recipe for gingerbread cookie lovers great ginger taste (a tablespoon had me sneezing for about a minute) which is the main reason why it gets my 4 stars. I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.After cookies are cool you may decorate them any way you like.Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies- very good!).Cut out cookies with desired cutter- the ginger bread man is our favorite of course.Use additional flour to avoid sticking. ![]() Sprinkle flour over dough and rolling pin.Place 1 portion of the dough on a lightly floured surface.Grease or line cookie sheets with parchment paper.Return to room temp before using.) Preheat oven to 375°. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated.Prepare baking sheets by lining with parchment paper. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.Gradually stir in dry ingredients until blended and smooth.Add molasses, vanilla, and lemon zest and continue to mix until well blended.In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. ![]()
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