Soft Gingerbread Cookies

• porcje: 12 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour 20 minutes

Składniki

200 g all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon sea salt

114 g butter softened

170 g brown sugar packed

44 ml Tablespoons molasses

1 large egg room temperature

1 teaspoon pure vanilla extract

113 g powdered sugar

1 – 1½ Tablespoons milk

Wskazówki

Gingerbread Cookies

In a small bowl, mix together flour, baking soda, cinnamon, ginger, cloves and sea salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar for 1-2 minutes, until the mixture is light and fluffy.

Add molasses, egg and vanilla and beat for 60-90 seconds or until mixture is smooth.

Add dry ingredients and beat on low speed until combined.

Transfer dough to an airtight container, place it in the refrigerator to chill for at least 1 hour, or overnight.

Preheat oven to 175 °C.

Line a large baking sheet with parchment paper, set aside.

Use a small cookie scoop to measure 1 ½ to 2 TBS portions of dough and roll them into balls.

Place on prepared cookie sheet about 2 inches apart.

Bake for 9-11 minutes in preheated oven until tops look just set. (See notes for baking tips)

Let the cookie sit on the cookie sheet for 5 minutes, then transfer to a wire rack to cool!

Enjoy!

Simple Glaze (Optional)

Whisk together powdered sugar and 1 TBS milk.

Slowly add more milk if need (up to ½ TBS) until you reach a thick but pourable consistency.

Drizzle over cooled cookies. Let harden (either at room temperature or in the refrigerator).

Wartości Odżywcze

• Wielkość Porcji: 1 cookie
• Kalorie: 199 kcal
• Tłuszcz Całkowity: 8 g
• Tłuszcz Nasycony: 5 g
• Cholesterol: 34 mg
• Sód: 267 mg
• Węglowodany Całkowite: 29 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 17 g
• Białko: 2 g