Recipe below! Allow me to show you how I make the most delicious gingerbread cookies this Christmas season (and next).
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Soft, Rich Gingerbread Cookies
1 cup butter, at room temperature
1 cup granulated sugar
1 cup dark molasses (other types of molasses result in a less flavorful cookie)
2 tablespoons white vinegar
5 cups flour (sifted)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon group cinnamon
1 teaspoon ground cloves
1. Cream butter and sugar. Beat until light and fluffy.
2. Beat in egg, molasses, and vinegar.
3. Sift in all dry ingredients (can also sift all dry ingredients together then combine with the wet mixture).
4. Once blended into a fluffy, slightly sticky dough, split into two and wrap in plastic wrap.
5. Chill for 2 1/2 – 3 hours.
6.Preheat the oven to 350 degrees.
7. Unwrap the dough and roll into 1/4 – 1/2 inch sheets; cut into desired shapes
8. Reroll scraps of dough as needed.
9. Place on a baking sheet lined with parchment paper or a baking mat, 1-2 inches apart.
10. Bake at 350 degrees for 10-12 minutes. Move cookies to a cooling rack.
11. Royal or buttercream icing is best for decorating! Be sure to wait until the cookies are at room temperature before decorating.
Original of the video here
hi everyone my name is Jessica and I’mgoing to show you how I make soft richgingerbread cookies so what we’restarting with with these cookies will be1 cup of butter I use unsalted and we’regoing to cream all that butter with 1cup of granulated sugar however I useBaker’s sugar or I am for this recipeand then what we’re going to do is throwin one a cage for your course[Music]we’ll have one cup of dark molasses[Music]and then we’re going to throw in twotablespoons of white vinegar[Music]and now what we’re going to do now aboutthe what mixture is nicewe want five cups of flour that my flourhere is precepted and we’re going toslowly sip this and along with some ofthe other in addition to the flour andin addition to that we’re going to wanthalf a teaspoon so we’ll have twoteaspoons of ground ginger now we’regoing to add in the rest of the flourand now this is getting really old sothis is gonna be a slow turn that lookhow much delicious gingerbread cookiesthat I was going to make we’ll let thatgo for a couple minutes let’s actuallyuse this flour that got all over theplace and what we’re gonna do isactually take all of this dough and weare gonna split it into two we’re gonnaflatten them out and usually you wouldwrap the two flattened mounds of doughin plastic wrap but we’re actually allout of plastic wrap I believe so I’mjust going to wrap them and a couple oflayers of parchment paperthey’re flowers helping so not too muchsticks to the counter let’s have thisdoesn’t have to be perfect because it’sall going in the oven eventually notquite yet because after we’re donewrapping these in parchment paper for mehopefully plastic wrap for you we’regoing to refrigerate the dough for aboutan hour and a half to two hours and thenwe’ll be back to cut the dough into twolittle shapes throw in the oven and I’llshow you just how fluffy and soft thesecan be[Music][Music]and into the fridge they go you can seeunlike before the dough is now nice andfirm doesn’t fall apart quite as easilyas a digital and before I roll it out tostart cutting out our pretty Christmasshapes if I am going to sprinkle somepowdered sugar over the counter and I’musing powdered sugar instead of flourbecause as my mother informed me flourwill make the dome words huffby my rolling pin here let’s just rollthis out and I want the gingerbreaddough to be about a quarter of an inchthick it can be up to half an inch thickbut you don’t want it too thin and ofcourse if you may hate you think it’sprobably not going to bake very wellI think that’s probably perfect justover a quarter of an inch if myuntrained eye is correct and today whatI’m going to be using is I have thisdark about smells like a gingerbread manin the Christmas treeif your dough sticks to the counter abit that’s fine just reshape it in yourhands it won’t affect the way that itbakes I’m actually wondering at thispoint if I could grab a spatula forthese this is getting sticky back to mymother helping out as always their seatbelt don’t those look so much nicer as Italk to myself because I’ll totally justspeed through this part because he wantsto see me do thisJessica likes gingerbread cookies inSeptember so that she we each eat halfand if somebody eats a little more thanhalf well you make more and then you’rejust gonna put you’ve got a remainingdough into a ball flatten it out andjust do this again and again until youjust can’t get any more cookies from itusually what I do with the remainingdough is just smush it into yourstandard cookie tastes the same rightnow if you’re something of aperfectionist and you want these shapesto just come out perfectly flour wouldwork better than powdered sugar and thethicker your sheets of dough are thebetter they hold their shape as you movethem around maybe with the next set ofdough we can use flour and you’ll seethe differencenext we’re gonna place these on a bakingsheet and what my mother and I always dois we actually put parchment paper onour baking sheets and reshape whateverones my stuff because I was just a bittoo enthusiasticas you can see not a whole lot of spaceneeds to be between each cookie becausethey’re not gonna spread out muchthey’re gonna rise all right and we aregonna bake this at 350 for about 10minutes I’ll show you what they looklike when they’re done look howbeautiful and brown they are that cookiefell apart a bit I actually probablysmushed it with the oven mitt but that’sokaythere will be more even fresh out of theoven I can pick it up it’s hot so don’tdo that but I can alright everybody Idecided to show you how the dough isgoing to work with flour and same asbefore we’re gonna roll this out toabout 1/4 of an inch thickthis one’s much harder it’s been afraidlonger for those are you looking for aworkout prior to eating the cookies it’sin the makingthere you go so maybe the key is leavingit in the fridge a bit longer than twohours look at that look how perfect thatcutout is I changed my mind folks we’regonna start leading gingerbread dough inthe fridge for two and a half to threehours because we look at that tell yourmothers I’m standing right herescrutinizing my every move thedifference are you all so glad you’rewitnessing this see and longer the doughis out the less easy it is to work withit’s not sticking in there anymore but Ican still pull it right off the counterand that’s probably the flour all rightlet’s go againI’m recording right just so you all knowin case you haven’t noticed that I am anamateur Baker I have never made ameringue in my lifecookies are my specialty and cookies areeveryone’s specialty I’m sureso again colder the dough is the moresuccessful you will be not in life butin making cookies[Music][Music][Music]in that everybody is how you makegingerbread cookies[Music]you done yet