Festive Gingerbread Cookies

The recipe for a festive gingerbread cookie with cinnamon, гвоздикой и кардамоном. Time: 2 час. 50 min Difficulty: medium Quantity: 36 pcs. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 170 g room temperature unsalted butter
• 1 tbsp. light brown sugar (ram well)
• 2 tbsp. measured and sifted premium flour
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp baking soda
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamom
• 1/2 tsp salt
• 1/2 tbsp. molasses
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tbsp. granulated sugar

Recipes with similar ingredients: brown sugar, flour, cinnamon, ground ginger, cloves, cardamom, molasses, eggs, vanilla extract

Recipe preparation:

1. In the bowl of the mixer using the nozzle “guitar” for shortcrust pastry mix butter and brown sugar. Whisk at medium speed 4-5 minutes, until the mixture turns white and becomes airy.
2. In a separate bowl, combine flour, cinnamon, ginger, soda, cloves, cardamom and salt. Mix well.
3. Add molasses, eggs, vanilla to the creamy butter mixture extract and beat at low / medium speed until smoothness.
4. In a few steps, enter the flour mixture at low speed mixer work. The dough will be soft and slightly liquid.
5. Cover the bowl and refrigerate for at least two hours or all night.
6. Preheat the oven to 180 degrees. Make three baking sheets parchment paper or use non-stick baking sheets coated.
7. To form a dough, use an ice cream spoon or a deep tablespoon. Hands roll each cookie into a ball 2.5 cm in diameter, then dip on all sides in white granulate sugar and place on prepared baking sheet. Pay attention that there should be a sufficient distance between the balls, because they spread on a baking sheet and take twice as much places.
8. Bake for 8-10 minutes. Balls spread and crunchy crust but remain soft. Gently lay on the wire rack until complete cooling. Store cookies in airtight containers up to 3 days.