Gingerbread Cookies
It makes such a wonderful ginger cookie, the flavor is just spicy enough, the cookie comes out firm enough to hold the cookie shapes well through the bake yet is still tender when you bite into it. Dress the cookies up with a bit of icing and you've got a great little holiday cookie!
- Prep time
- 15 min
- Cook time
- 13 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/4 cup flour, 281g
- 1 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cardamom
- 1/2 cup butter, room temperature, 113g
- 1/2 cup sugar, 100g
- 1 egg
- 1/4 cup maple syrup
Instructions
- 1
Sift together flour, ginger, cinnamon, baking soda, salt and cardamom.
- 2
In mixing bowl, beat butter until pale and fluffy, add sugar and beat till incorporated.
- 3
Add egg and mix in thoroughly.
- 4
Add in maple syrup and incorporate thoroughly.
- 5
Now add in dry ingredients in 4 stages, mixing in until just incorporated each time, until a dough forms. Do not over mix.
- 6
Wrap and chill in fridge until the dough is hard enough to roll out.
- 7
Preheat oven to 350°F (176°C).
- 8
Roll out dough 1/4 inch thick. Use cookie cutter to cut out cookie shapes.
- 9
Place cut out cookies on parchment lined baking sheet. Reroll leftover dough and cut out more cookie shapes.
- 10
Bake for 13 mins or until the cookies are just darkened at the edges. Let cool completely before decorating by piping on royal icing.