Soft gingerbread cookies

I can’t imagine celebrating Christmas without gingerbread cookies, or anything gingerbread. Smell of freshly baked cookies, cinnamon, orange peel and cloves is one of the best things that can happen to your home around Christmas. For years I have been making my classic recipe for gingerbread cookies. This recipe is perfect for all of you guys who have kids. It’s a great way to engage your children in a fun cookie bake and decorating… kids love those kinds of stuff.
This year though, I tested a new recipe, for these round gingerbread cookies, which are extra easy to make and decorate. The dough for these cookies is not like standard gingerbread dough, that requires chilling and rolling. This dough is soft and needs to be piped using a piping bag. Once made, you don’t need to wait for it to chill in the fridge. You just pipe it on your baking sheet, place baking sheet in the fridge for 10 minutes and then bake. As easy as that.
Once baked, cookies could be decorated in many different ways. The easiest way I found for myself is dipping them in chocolate, then sprinkling them with various decorations. You can also include your little helpers in the decorations, I bet they would be thrilled to get messy with chocolate.
I hope you will enjoy this recipe!
I am wishing you guys happy holidays!
 Soft gingerbread cookies Soft gingerbread cookies Soft gingerbread cookies Soft gingerbread cookies Soft gingerbread cookies

Ingredients (makes about 40-50):
220 grams (7,80 oz) flour
1 teaspoon baking powder
A pinch of salt
1 tablespoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
150 grams (5,30 oz) butter
60 grams (2 oz) brown sugar
1 small egg, room temperature
170 grams (6 oz) honey
60 grams (2 oz) maple syrup
110 grams (4 oz) applesauce

In a large bowl, combine flour, baking powder, salt, ginger, cinnamon, nutmeg and cloves. Set aside.
In another bowl beat together butter and sugar for about a minute. Add egg and beat to combine, then add honey, maple syrup and applesauce and beat to combine.
Add flour mixture to the butter mixture and stir with a rubber spatula until combined /do not over mix/. Transfer the dough into a piping bag, fitted with a large round tip.
Preheat your oven to 180C (350F).
Line 3 cookie sheets with parchment paper. Pipe out medium size drops onto the cooking sheets as you leave enough room between cookies since they will expand while baking. **If you need to adjust the piped out dough, just lightly wet your hands, otherwise dough will stick to your fingers.
Place cookie sheets in the fridge for about 10-15 min. or until firm, then bake in the preheated oven for 14 min. or until edges turn golden brown. Remove from the oven and set aide on a wire rack to cool completely. Repeat steps with all cookie sheets.
***While one cookie sheet is in the oven, keep the rest in the fridge.
****Decorate as you like. I dipped half of my cookies in white chocolate and the rest in dark chocolate. For all cookies I used just about 200 grams white chocolate and 200 grams dark. I added a few drops of orange extract in the dark chocolate, those tasted amazing.

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