Gingerbread Cookies
Perfect gingerbread cookies that hold thier shape and taste amazing.
Servings: 24 cookies
Ingredients
- 360 g (3 cups) All-purpose Flour, 360g
- 4 teaspoon (4 teaspoon) Ground Ginger
- 2 teaspoon (2 teaspoon) Ground Cinnamon
- ¼ teaspoon (¼ teaspoon) Salt
- 3 teaspoon (3 teaspoon) Baking Powder
- 85 g (¾ stick) Unsalted Butter, 85g
- 165 g (¾ cup) Dark Brown Sugar, 165g
- 1 Large (1 Large) Egg
- 1 teaspoon (1 teaspoon) Vanilla
- 120 ml (½ cup) Golden Syrup, or Molasses (120ml)
Instructions
- Sift the dry ingredients into a bowl and mix to combine.
- Cream the butter and brown sugar together on medium-high speed until light and fluffy.
- Add the egg and vanilla and beat on medium speed until combined.
- Pour in the golden syrup or molasses and beat until smooth.
- Add the dry ingredients and mix on low speed just until combined into a soft dough - be careful not to overmix.
- Use your hands to shape the dough into a disc shape, wrap in plastic wrap, and refrigerate for 1 hour or until you are ready to bake them.
- Take about a third of the dough and roll it out on a floured work surface to the desired thickness - remember it will puff up a bit in the oven.
- Use cookie cutters to cut into shapes - gingerbread men or stars work well. Place the cut-out cookies onto a cookie sheet lined with parchment paper.
- Put the cookies in the refrigerator while you preheat the oven to 350°F / 180°C (160° fan-assisted).
- Bake for 12 minutes or until puffed up and lightly browned on the edges.