Gingerbread Cookies Recipe:
This traditional Christmas cookies make a wonderful healthy cookie to bite on anytime.
Christmas and New Year is when my baking mood heightens. Although, around Christmas, the traditional brandy soaked fruit cake, takes all my effort, for New Year, I decided to go light and easy by baking some easy and fragrant ginger cookies. But hey, incase you are wondering why am I sharing it now that both Christmas and New Year is over, there’s an obvious answer to that – these are certainly one of the healthiest variety of cookies that you can enjoy anytime through the year. So just make these gingerbread cookies now, why wait till next Season’s end. Here is the recipe for my favorite seasonal gingerbread cookies.
Ingredients (Makes 50-60 small cookies):
- 3 cups flour, sieved,
- ½ tsp salt,
- ¾ tsp baking soda or regular cooking soda,
- 2 tsp of ginger powder,
- 1 tsp of cinnamon powder,
- ¼ tsp of cloves and nutmeg powder,
- ½ cup refined oil, kept at room temperature,
- ½ cup refined sugar, powdered well,
- 2/3 cup molasses or jaggery,
- 1 egg,
- Sugar sprinkles for the seasonal touch
- First sieve all the dry ingredients together (flour, salt, soda and ground spices) and keep it aside.
- Add powdered sugar in a bowl and add oil gradually, while whipping it all the while. The consistency should be thick and creamy.
- Into this, add the egg and whip once again.
- Now add the molasses or the liquid jaggery and beat well. The texture would look creamy and dark brown.
- Add the sieved dry flour mixture in equal installments, until you find it difficult to beat. At this stage, use hand and knead it like regular bread dough. If finding it difficult, put it on a floured surface and knead.
- Divide the dough into two equal parts. Wrap it in a foil or cling film and keep it in the fridge for about an hour.
- Now roll the dough out with the help of a rolling pin and cut cookies, using cookie cutters of your choice. Add the sugar sprinkles at this stage as they will set well.
- Line them on a greased foil, kept over the baking tray and allow them to rest in the fridge for another 10 minutes, before baking them. This would prevent them from expanding along the sides.
- Bake them in a pre-heated oven at 170 degrees for about 8-12 minutes or until done. It’s best to take them out, while they are still a little soft in center, as they would eventually harden on cooling.
- Cool them on a wire rack. Once cooled, these lightly fragrant gingerbread cookies can be kept in an air tight container. Try and give them away as pretty little gifts, wrapped in dainty little glass jars. There’s nothing more festive than a batch of cute looking, freshly aromatic homemade ginger cookies!