The soft-batch gingerbread cookie recipe makes about 14 cookies using a 3 Tbsp cookie scoop. Ground Spices – The ground spices in this recipe really amp up the flavor of these cookies and are a must!.All Purpose Flour – You can use a gluten-free flour blend if needed in place of the AP flour in this recipe.Brown Sugar – I like using light brown sugar but dark brown sugar will work too.Granulated Sugar – This recipe turns out best with a combination of granulated sugar and brown sugar, but you can also use additional light brown sugar in place of the granulated sugar if that’s all you have on hand.Unsalted Butter – If you only have salted butter, you can use it and omit the salt that this recipe calls for.While I love this recipe just the way it is, I know you might not have all these ingredients on hand! Or you might have food restrictions or allergies.īelow are some swaps and variations that can be made in this recipe. Gingerbread Cookie Ingredients & Substitutions Use the black and red buttercream to add a nose and eyes on each cookie, then use the brown buttercream to add antlers. Spread a thin layer of cinnamon frosting on top of the cooled cookies, then decorated with the colored buttercream. Step 5: Frost These Gingerbread Reindeer Cookies If you’re not sure what consistency you’re after, check out my buttercream consistency post. Or if it’s too thin, add in another 1/2 cup of powdered sugar. If the frosting is too thick, add an extra Tbsp of heavy cream. Once all the ingredients are combined, mix for an additional minute on a low speed to give the frosting a super smooth consistency. While the cookies bake and cool, make the cinnamon buttercream frosting! Step 4: Make the Cinnamon Buttercream Frosting Let the cookies cool on the sheet for 10 minutes, then place them on a wire rack to finish cooling. Place the cookies about 2 inches apart on the prepared baking sheets and bake for 11-12 minutes, or until the cookies seem set in the center. Use a 3 Tbsp cookie scoop or large spoon to scoop 14 cookie dough balls. Step 3: Scoop and Bake the Gingerbread Cookies Next, we sift the dry ingredients into the wet ingredients. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Then mix in the egg and molasses on a medium speed until combined. Mix on a medium-high speed with an electric mixer until the mixture becomes lighter in color (about 2 minutes). Step 1: Cream Together the Butter and Sugars & Add Wet IngredientsĬream the butter, granulated sugar, and brown sugar in a large bowl with an electric hand mixer or stand mixer fit with a paddle attachment.
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