Gingerbread Soft Bites (Print Version)
# Ingredients:
01 -
2 teaspoons vanilla extract.
02 -
1 cup of butter, room temperature.
03 -
1/4 cup dark molasses.
04 -
1 1/2 teaspoons ginger powder.
05 -
1 large egg.
06 -
2 teaspoons cinnamon spice.
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3/4 teaspoon baking soda.
08 -
1/4 teaspoon ground cloves.
09 -
1/2 teaspoon nutmeg powder.
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1/2 teaspoon table salt.
11 -
3/4 cup packed brown sugar.
12 -
3 cups and 2 tablespoons plain flour.
# Instructions:
01 -
Use a stand mixer’s bowl to cream together the butter and brown sugar. Toss in the egg, molasses, and vanilla, then scrape the sides and mix again until everything looks smooth.
02 -
Grab a fresh bowl and mix all the dry stuff (flour, spices, baking soda, and salt). Slowly add this to the butter-sugar mixture. Stir on low, scrape the sides and bottom, and make sure the dough comes together evenly.
03 -
Shape the dough into a big disc, cover it tightly with plastic wrap, and chill it in the fridge from 2 hours to overnight.
04 -
Set your oven to 350°F. Roll the chilled dough on a lightly floured surface to about 1/3 inch thick. Use cookie cutters to make fun shapes, and line them up on parchment-covered baking sheets.
05 -
Pop the cookies in the oven for about 7 to 8 minutes, just until they puff up slightly. The edges shouldn’t get dark. Let them cool on the pan for 3 minutes, then move them to a rack to cool completely.
06 -
Go wild decorating with icing or anything else you love. Keep them fresh in a sealed container, and they're good for four days.
# Notes:
01 -
Keep in a sealed container—good for 4 days.
02 -
Use royal icing if you'd like for decorating.