Gingerbread Cookies, Part 1 (Countdown to Christmas, Christmas Eve 2016)

Hi Guys! It’s Christmas Eve!!!! I chose to do this recipe in two parts. I love gingerbread cookies so I thought I should do this for my final recipe. Today, I’ll show you guys how to make the dough. Then tomorrow I’ll show you how I bake off and decorate the delicious cookies! This way, if your like me and you want to get the dough out of the way so you can spend time on what really matters, this will help! Here’s how to make the gingerbread dough:

 

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Gingerbread Cookie Dough

 

Ingredients
1 cup (2 sticks) unsalted butter, softened (or 8 tbs. of canola oil, this works just as well)
1 cup brown sugar 180g)
1 tablespoon cinnamon
1 tablespoon ginger
1/2 teaspoon cloves (optional)
1 cup molasses (240ml)
1 large egg
5 cups all-purpose flour (600g)
1 teaspoon baking soda
1 teaspoon salt

 

Makes 6 sheets full of cookies (so it’s fine to cut the recipe in half )

 

Directions

In the bowl of a stand mixer with a paddle attachment or with a hand-mixer, cream the butter, brown sugar, cinnamon, ginger, and cloves until it resembles thick frosting and no more streaks of butter remain. Scrape down the sides of the bowl, then beat in the molasses followed by the egg. Beat until the molasses and egg are fully incorporated; the batter will be creamy and loose.

(You could also do all of this by hand, I have before. You just have to mix all of the wet ingredients in a large bowl. Then mix together the dry ingredients in another bowl, and add the dry to the wet. Mix these together until combined. You may need to switch to your hands halfway through).

Whisk together the flour, baking soda, and salt. With the mixer on low speed, beat the flour mixture into the batter until the flour is barely incorporated and just a little flour remains on the sides of the bowl. Stop the mixer and finish mixing in the remaining flour using a stiff spatula.

At this point, the dough should be very soft and pliable, but workable, like play-dough.

 

See you all tomorrow to finish these wonderful cookies and Merry Christmas Eve!!!!!!

 

Vegan Substitutes 

Use canola oil in place of butter

Use 1 tbs. of ground flax seed plus three tsps. if water to replace the egg

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12 thoughts on “Gingerbread Cookies, Part 1 (Countdown to Christmas, Christmas Eve 2016)

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