When I was making these, I couldn't wait to finish because I really wanted to know whether or not they would be chewy or crispy. I am so happy to announce that these are very good and very chewy! I did not win Jay over with these though. They taste like your typical flavored gingerbread cookie but they are not mild like the gingerbread waffles I posted earlier (he is not a big gingerbread fan). I know I will still see him eating them throughout the week though. :)
Recipe from Annie's Eats
4 cups all-purpose flour
1 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 1/2 tsp. ground cloves
2 tsp. ground ginger
1 tsp. ground nutmeg
16 tbsp. unsalted butter, at room temperature
1 cup sugar
1 cup molasses
1 large egg
Directions:
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the molasses and egg until combined. Add in the dry ingredients and mix just until incorporated. Cover the bowl and chill the dough for at least one hour.
Preheat the oven to 350° F. Line baking sheets with parchment paper. Roll the dough out on a lightly floured work surface to about 1/4-inch thickness. Cut into desired shapes with cookie cutters. Place the cookie shapes onto the prepared baking sheet, about 2 inches apart. Bake for 10 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely. Decorate as desired with royal icing (see recipe below).
Royal Icing:
5-6 T. Warm Water
4 Cups Powdered Sugar
3 T. Meringue Powder
In a bowl of a stand mixer, combine all ingredients. Beat with a whisk attachment on low speed for 7-10 minutes or until stiff peak forms. (Yield: 3 cups) Color icing with Wilton icing colors. Place in decorating bag with tip (I used #4 tip).
Gorgeous cookies!!!
ReplyDelete