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Nom nom... |
Spices
- 1 tbs ground ginger
- 1 tbs cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- ¼ ground black pepper
- 3¼ cups plain flour
- ¾ cup butter (equivalent to 170g)
- ¾ cup flat chocolate buttons (Smarties, M&M's, Twinkles)
- ½ brown sugar
- ½ dark molasses*
- ¾ tsp baking soda
- ½ tsp salt
- 1 egg
Directions
- Sift plain flour, baking soda, spices and salt in a large bowl and set aside
- Beat butter and sugar until light and fluffy
- Add in egg and dark molasses while continue beating
- Gradually add flour mixture. Beat at low speed until well blended
- Divide dough to three and wrap each half in plastic cling wrap
- Best to refrigerate overnight or at least 2 hours
- Roll out dough on lightly floured surface to ¼ inch thick
- Use a floured cookie cutter to cut out cookies and place the pieces on lined baking tray
- Press the cute chocolate buttons (or raisins, nuts, candies) on the cookies
- Preheat oven to 170°C. Bake each tray for about 8-9 minutes, not any longer than that if you want the cookies to be soft
- Remove cookies to wire racks to cool completely
I love gingerbread cookies but not exactly a fan of icing or super fancy shapes, gingerbread man included :) So this is my version of cute-as-a-button gingerbread cookies
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Nothing beats fresh oven-baked gingerbread cookies! |
*Molasses, which art thou?
The colour choice of the molasses are more of an aesthetic appeal though taste varies a little. See the colour difference of cookies made with dark (above) and light molasses, Gingerbread Sandwich Cookies
The first boiling of the cane syrup leaves the lightest coloured molasses (lighter in taste but higher on sugar content, 65%) while the second boiling of molasses are fuller in taste, darker in appearance and sugar percentage of about 60%