Gingerbread Cookies Recipe


This gingerbread recipe is a Kimberly Parsons special - place in cellophane bags with a silver ribbon to make the perfect handmade gift.
Cook Time: 45 minutes + 4 hours chill time

Difficulty: Medium
Serves: 8-10 people

INGREDIENTS


<li>Preheat the oven to 190 degrees C. Line 3 baking trays with baking paper.</li><li>Using an electric mixer, beat butter and sugar until light and creamy. Beat in egg, molasses and vinegar. Sift together all dry ingredients and blend with cream mixture.</li><li>Roll dough into a log shape and divide dough in half. Wrap each half in cling film and chill for 4 hours.</li><li>Roll dough on floured surface to 1 cm thickness. Cut into desired shapes using cookie cutters. Bake for 5-6 minutes or until gingerbread is browned on the edges but still a little soft and chewy in the middle. Cool on wire rack.</li><li>Store them in cookie jars when cooled.</li>

METHOD


  1. Preheat the oven to 190 degrees C. Line 3 baking trays with baking paper.
  2. Using an electric mixer, beat butter and sugar until light and creamy. Beat in egg, molasses and vinegar. Sift together all dry ingredients and blend with cream mixture.
  3. Roll dough into a log shape and divide dough in half. Wrap each half in cling film and chill for 4 hours.
  4. Roll dough on floured surface to 1 cm thickness. Cut into desired shapes using cookie cutters. Bake for 5-6 minutes or until gingerbread is browned on the edges but still a little soft and chewy in the middle. Cool on wire rack.
  5. Store them in cookie jars when cooled.

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