Are you ready to fill your kitchen with the warm, spicy aroma of gingerbread? This recipe takes the classic Betty Crocker gingerbread cookie and adds a few delightful twists for a truly unforgettable treat. Whether you're a seasoned baker or a kitchen newbie, this recipe offers a delicious and easy path to homemade holiday magic. These gingerbread cookies are perfect for decorating, gifting, or simply enjoying with a warm cup of milk. They're a fantastic addition to your holiday baking repertoire, offering a delicious and relatively quick option for easy recipes and quick dinner ideas during the busy holiday season.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 cup molasses
- 2 large eggs
- 4 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions:
Get started: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. A stand mixer works wonders here, but a good old-fashioned hand mixer will do the trick too.
Add wet ingredients: Beat in the molasses and eggs until well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough cookies.
Chill the dough: Cover the dough and chill it in the refrigerator for at least 30 minutes. This step is crucial for preventing the cookies from spreading too thin during baking.
Roll and cut: On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use cookie cutters to cut out your desired shapes.
Bake: Place the cookies onto the prepared baking sheets, leaving about an inch between each cookie. Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Gingerbread Cookies:
- Softened butter is key: Make sure your butter is truly softened; this ensures proper creaming and a smooth cookie dough.
- Don't overmix: Overmixing develops gluten, resulting in tough cookies. Mix until just combined.
- Chill the dough: Chilling the dough is essential for preventing spreading and achieving the perfect texture.
- Adjust baking time: Oven temperatures can vary, so keep an eye on your cookies and adjust baking time as needed.
- Get creative with decorations: Once cooled, let your creativity flow! Use royal icing, sprinkles, or melted chocolate to decorate your gingerbread cookies.
Variations:
- Spice it up: Add a pinch of cayenne pepper for a subtle kick.
- Citrus zest: Add the zest of an orange or lemon for a bright, refreshing flavor.
- Chocolate chunks: Fold in some semi-sweet chocolate chunks for a decadent twist.
Nutritional Information (per cookie, approximate):
These values will vary depending on the size of your cookies and the specific ingredients used. This is an estimate for a medium-sized cookie:
- Calories: Approximately 150-200
- Fat: 8-10g
- Saturated Fat: 5-7g
- Carbohydrates: 20-25g
- Sugar: 10-15g
- Protein: 2-3g
This recipe provides a delicious and simple approach to homemade gingerbread cookies. Enjoy the process, and savor the delightful results – perfect for gifting, sharing, or simply indulging in a delicious treat. These easy recipes and healthy meals make for the perfect homemade cooking experience, transforming your kitchen into a winter wonderland of warmth and deliciousness. They are certainly among the best recipes for holiday baking!