- GINGERBREAD COOKIES
This richly spiced cookie coated with ginger, cinnamon and cloves is a scent of the season. Get this straight, with the wrong recipe they can become hard or even worse, so I have created a gingerbread cookie recipe that is not only flavorful, but also easy to handle.
HOW TO MAKE GINGERBREAD COOKIES
- 4 cups (18 ounces) all-purpose flour, plus 1/3 cup (1 1/2 ounces) for rolling
- 1 tablespoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly grated nutmeg
- 12 tablespoons (6 ounces) unsalted butter, at room temperature
- 3/4 cup (5 1/2 ounces) packed dark brown sugar
- 1 cup (12 ounces by weight) molasses
- 1 large egg
- 1 teaspoon vanilla extract
Measuring cups and spoons
Stand mixer with paddle attachment
Cookie cutters, such as rounds, person, trees, snowflake, star
First, whisk the ginger, flour, cinnamon, baking soda, salts, nutmeg and cloves together in a bowl, then place the butter and brown sugar in that bowl, mix on a medium speed for about 3 minutes until the butter is lightened in color and fluffy. Also, add egg, molasses and vanilla and, mix for about 30 seconds.
Stop the mixer for now, scrape down the sides of the bowl and add flour then mix on a low speed for about minute.
Furthermore, remove the dough from the bowl, and divide it into 2 then shape each portion into 1 inch rectangle.
So, wrap the rectangle in a plastic wrap and refrigerate for at least 2 hours or better still overnight.
Now, heat the oven to 350 degree F and arrange 2 racks into the oven.
Meanwhile, sprinkle a few table spoons of flour on the rolling pan and unwrap one portion of the dough and place it on the flour. Brush off excess flour from the top of the dough with a pastry brush.
Then, cut as many shapes as possible with a cookie cutter, transfer the cut shapes to the baking sheets, leaving 1 inch between the cookies. Repeat rolling and cutting the second portion until you have filled the baking sheets
Finally, bake for 4 minutes, rotate the baking sheets between the racks until the edge appear dry and a bit dark brown than the other cookies. Transfer the cookies to a cooling rack to cool completely between batches and decorate the cookies with Royal Icing.
- BOOZY MARMALADE SHORTBREAD COOKIES
These shortbread sandwich cookies display an element of a cocktail into a beautiful form of cookie, and I have no doubt that you will love them.
HOW TO MAKE BOOZY MARMALADE SHORTBREAD COOKIES
- 12 ounces (3 sticks) unsalted butter, at room temp
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup orange marmalade
- 1 tablespoon orange liqueur, such as Cointreau
- 2 dashes bitters, such as Angostura
- 1/4 cup powdered sugar, for sprinkling on top
First of all you should know there is a special equipment used in making this cookie and it is a 2 /1/2 to 3 inch cookie cutter. Now preheat the oven to 350 degrees F and line two baking sheets, then with an electric hand mixer, mix the butter vanilla and sugar and beat on a medium high until creamy. Try not to eat too much of the mixture before you can make the cookies because, am sure the mixture is enticing.
Sift the flour and salt together, and slowly add the vanilla, butter, sugar mixture and avoid over mixing else it will look gross. Place the dough into a disk and cover with a plastic wrap. Refrigerate for about 30 minutes.
Finally, roll up the dough in two pieces to 1/8 inch thick, then use a 1 ½ to 3 inch round cookie cutter I stated earlier to cut the dough into 36 to 40 rounds. With that cutter, cut the hole in the center of the cookie and place the cookie on a prepared baking sheets about 2 inches apart and bake for about 15 minutes until the edges become brown, cool on a wire and serve.
- CHOCOLATE CHIP COOKIES
For me, these cookies are my favorites. I am being honest here. There seems to be an inclination to chocolates for women no matter the source, even if it were to be from cookies. Chocolate chip cookies come with this awesome taste of real chocolates, and don’t start getting scared as you aren’t making any chocolate. Just the cookies.
So, if you will read through, am sure you will know how to make chocolate chip cookies in no time.
HOW TO MAKE CHOCOLATE CHIP COOKIES
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark, but we prefer dark!)
- 1/2 cup (1 stick) salted butter, very soft
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon table salt
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
Start by preheating the oven to 375 degree F and spray the cookie sheet with nonstick spray or you can use a liner.
Then mix the two sugars. Endeavor to break any chunk of brown sugar until it is fully mixed. Mix the softened butter into the sugar in globs, then mix the cracked with butter / sugar in a bowl eggs one at a time.
Also, measure and mix the salt, vanilla, baking soda with flour into a separate bowl, add the flour at once. To avoid forming, mix the butter a little while longer.
Now, if you prefer you can mix the baking soda and salt with the flour in a separate bowl instead of just adding them. With this, the ingredients will go round the batter. Honestly I just prefer to save myself an extra bowl to wash that why I do this.
Furthermore, add the chocolate chips and use the folding motion to compress them together into the butter. Then, scoop the butter onto the baking sheet, space the balls of the dough roughly 2 inches apart. Use a tablespoon and measure out slightly rounded balls, you can make them larger if you want.
Finally, bake the cookies for about 9-11 minutes, take them out as soon as they look puffy and dry to touch. Allow them to cool for a minute and as they cool they will certainly collapse by themselves.
Note that; mixing cookies, as most of us like to do, makes the cookies denser and chewier. You can make the chocolate cookies with hands or mixer. Also, the cookie dough can be refrigerated for several days before baking. This will deepen the caramel flavor into the cookies.
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