Scribd Logo
Upload

Welcome to Scribd!

  • 21 views

    Simple Gingerbread Cookies - Baker Bettie

    Uploaded by

    Katie Vo
    This document provides a recipe for simple gingerbread cookies that can be made in less than 30 minutes without molasses. The recipe calls for butter, brown sugar, eggs, ginger, cinnamon, and flour. The cookies are rolled out and cut into shapes, then baked for 9-12 minutes until the edges are slightly crispy and the centers are soft. They can be decorated with candies and sprinkles while still warm or frosted after cooling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Simple Gingerbread Cookies - Baker Bettie

    Uploaded by

    Katie Vo
    21 views2 pages
    This document provides a recipe for simple gingerbread cookies that can be made in less than 30 minutes without molasses. The recipe calls for butter, brown sugar, eggs, ginger, cinnamon, and flour. The cookies are rolled out and cut into shapes, then baked for 9-12 minutes until the edges are slightly crispy and the centers are soft. They can be decorated with candies and sprinkles while still warm or frosted after cooling.

    Original Description:

    Simple Gingerbread Cookies - Baker Bettie

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides a recipe for simple gingerbread cookies that can be made in less than 30 minutes without molasses. The recipe calls for butter, brown sugar, eggs, ginger, cinnamon, and flour. The cookies are rolled out and cut into shapes, then baked for 9-12 minutes until the edges are slightly crispy and the centers are soft. They can be decorated with candies and sprinkles while still warm or frosted after cooling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    21 views2 pages

    Simple Gingerbread Cookies - Baker Bettie

    Uploaded by

    Katie Vo
    This document provides a recipe for simple gingerbread cookies that can be made in less than 30 minutes without molasses. The recipe calls for butter, brown sugar, eggs, ginger, cinnamon, and flour. The cookies are rolled out and cut into shapes, then baked for 9-12 minutes until the edges are slightly crispy and the centers are soft. They can be decorated with candies and sprinkles while still warm or frosted after cooling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 2

    12/22/22, 2:06 PM Simple Gingerbread Cookies - Baker Bettie

    YIELD: 18-24 COOKIES

    SIMPLE GINGERBREAD COOKIES


    prep time:
    15 MI N U TES
    cook time:
    10 MI N U TES
    total time:
    25 MI N U TES

    This recipe for super easy gingerbread cookies without molasses


    can be made completely from start to finish in less than 30
    minutes! This slightly milder version of the classic cookie requires
    few ingredients and is a no-chill dough!

    INGREDIENTS
    2 sticks (1cup, 8 oz, 224 gr) unsalted butter, cold and cut into small cubes (important that the
    butter is cold so the dough doesn't need to be chilled)
    2 1/2 cups (20 oz, 500 gr) lightly packed dark brown sugar (you can also use light brown sugar
    for a more mild flavor)
    2 large eggs, cold
    1/2 tsp kosher salt
    1 TBSP ground ginger
    2 tsp ground cinnamon
    1/2 tsp ground clove (optional, but recommended)
    1/2 tsp allspice (optional, but recommended)
    4 cups (17 oz, 476 gr) all-purpose flour (measured properly)

    INSTRUCTIONS
    1 Preheat your oven to 350 F (170 C). Line two sheet pans with parchment paper and set
    aside.

    2 Put the cold cubed butter and brown sugar in the bowl of a stand mixer fit with a paddle
    attachment, or in a large bowl with a hand mixer. Mix the butter and sugar on medium speed
    for about 3 minutes, until well combined. It won't really be creamed. Scrape down the sides
    and bottom of the bowl with a rubber spatula.

    3 Add the egg, salt, ginger, cinnamon, clove, and allspice (if using) to the bowl. Mix for 1 minute
    more on medium speed until all the ingredients are incorporated. Scrape down the bowl
    again.

    4 With the mixer running on low speed, slowly add the flour into the bowl. Mix just until
    combined. This will be a very thick dough, and you may need to knead it gently with your
    hands until it comes together.
    https://bakerbettie.com/wp-json/mv-create/v1/creations/138/print 1/2
    12/22/22, 2:06 PM Simple Gingerbread Cookies - Baker Bettie

    5 Gather the dough together into a ball and divide it in half. Lightly flour a clean work surface
    and start with half of the dough. Lightly flour the top of the dough and a rolling pin. Roll out
    to about 1/4"-1/3" thick. Thicker will produce softer cookies and thinner will produce
    crispier cookies. Alternatively, you can roll the dough between 2 pieces of parchment paper.

    6 Cut out your cookies and place them on a parchment or silicone mat lined baking sheet.

    7 Bake at 350 F (170 C) for 9-12 minutes. I like my cookies cut out 1/3" thick and baked for
    about 10 minutes. This produces cookies with slightly crispy edges and soft centers. Longer
    baking times will produce crispier cookies.

    8 If you are decorating the cookies with candies and sprinkles, as I did in the pictures, press
    them into the cookies when they are still hot. If you are frosting the cookies, allow them to
    cool completely first. I like to use this super simple 3 ingredient icing.

    9 Store cooled cookies in an airtight container at room temperature for up to 5 days.

    https://bakerbettie.com/gingerbread-cookies-without-molasses/

    https://bakerbettie.com/wp-json/mv-create/v1/creations/138/print 2/2

    You might also like