Let us get a head start to the holiday season with a batch of gingerbread cookies. These smell heavenly as they are loaded with spices - ginger, cinnamon and nutmeg. They can be paired up with a cup of tea or coffee. Usually the cookies are decorated with icing but I chose to skip that step and we are not fans of sugar icing and prefer our cookies to be as is.
These are eggless but taste just as wonderful!
I have used a gingerbread cookies cutter, but if you do not have them, just shape them as circles or as you prefer.
Makes 3 dozens ( depending on the size of your cookie cutter)
Ingredients Required:
All purpose flour - 2.5 cups
Butter -
Dry ginger powder - 2 tblsp (or more depending on your liking for ginger)
Nutmeg - 1 tsp
Cinnamon - 1 tsp
Brown Sugar - 1/2 cup
Molasses - 1/2 cup
Milk - 1/4 cup
Baking Soda - 1 tsp
How to make:
Whisk the sugar and butter till light and fluffy.
Add the molasses, spices and the baking soda. Whisk well.
Slowly sieve in the flour and start bringing the mixture together.
Add in milk to bring the dough to a soft pliable consistency.
Cover with cling fling and refrigerate for minimum 30 minutes.
Preheat the oven to 350.
Split the dough into two batches and roll it out with a rolling pin with thickness of 1/4 inch.
Cut the cookies with the cookie cutter.
Place on a cookie sheet and make markings for eyes and buttons if desired. I used fork for the button and stainless steel straw for the eyes.
Remove the extras and roll back again and repeat for all the dough.
Bake for 8-10 minutes and cool to room temperature.
Notes:
I used 2 tblsp of ground dried ginger and the flavor was good. Adjust the qty as per your liking.
Sweetness was just correct, if you have a sweet tooth increase the sugar or molasses.
Use good quality molasses, I used organic molasses from Sprouts.
There is no substitute for molasses though you can use golden syrup, honey or jaggery for a compromise in flavor.
If you are building a gingerbread house, bake for a couple of more mins at 320f.
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