10 Steps To Soft, Spicy, Spectacular Gingerbread Cookies
The perfect batch of gingerbread cookies is just ten steps away. Follow our guide to learn all the secrets of baking this seasonal treat!
The Right Recipe
You'll find no shortage of recipes for gingerbread treats in cookbooks and on the internet, but look closely before you settle on the one you're going to use, as not all recipes are created equal. If it's meant for gingerbread houses, for example, the ingredient list will most likely exclude a leavening agent and the result will be firm and sturdy bread, perfect for building structures but not at all ideal for cookies. For soft and chewy morsels, look instead for a recipe that is intended to give you just that.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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