Soft Gingerbread Cookies
By bodiesrus
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 4 tablespoons white sugar
Details
Servings 39
Level of difficulty Average
Preparation time 15mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Preheat oven to 350F.
Step 2
Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
Step 3
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
Step 4
Beat in the egg, then stir in the water and molasses.
Step 5
Gradually stir the sifted ingredients into the molasses mixture.
Step 6
Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar.
Step 7
Place the cookies 2 inches apart on an ungreased cookie sheet. You don't need to flatten them.
Step 8
Bake for 10-12 minutes in the preheated oven.
Step 9
Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 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
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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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.
-
Enjoy!
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