The soft gingerbread cookies, are the famous spiced Christmas cookies! Usually, their shape is represented by the famous gingerbread man, which can be replaced with many Christmas shapes.
Gingerbread is a truly fantastic and unique dough, very fragrant thanks to the spices that make it really special like cinnamon, ginger, cloves, and nutmeg. They are cookies that are not very crunchy and have a dark color thanks to molasses, which is one of the main ingredients, but it is often difficult to find. I replaced the molasses with muscovado sugar, which is darker than brown sugar, slightly moist, and has a light licorice flavor, and you can easily find it in supermarkets. However, you will surely need to add a bit of water to the dough. Instead, after doing some research on this spiced dough, I discovered, while browsing here and there, that the ingredients also include golden syrup. It is a syrup made of water, sugar, and lemon, which I added to the other ingredients instead of water.
After all these tips, you absolutely must try them, and I’m sure their aroma, flavor, and texture will win you over from the first bite. Let’s see how I made the soft gingerbread cookies.
DON’T MISS THESE CHRISTMAS RECIPES
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 30Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
Soft gingerbread cookies, the famous Christmas Gingerbread cookies in a soft version but still with their unmistakable Christmas aroma
- 1/2 cup butter (soft)
- 1/2 cup muscovado sugar
- 1 egg
- 3 tbsp golden syrup (juice of one lemon, water 2 tablespoons, 1 teaspoon sugar)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 3/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- powdered sugar (for dusting)
- muscovado sugar (for dusting)
Steps
LET’S MAKE THE COOKIES
In a large bowl, beat the soft butter with the sugar until they become a cream. Add the egg and all the other ingredients, with the flour being last. Mix everything well and note that the dough will be soft, but if it is too soft, add two more tablespoons of flour. Rest in the fridge for 1 hour.
Take some dough, form balls, and roll them in both powdered sugar and muscovado sugar. Place them on a baking tray lined with parchment paper and bake at 350°F for about 20 minutes. Remove from the oven and let them cool.
YOU CAN STORE THE COOKIES IN AN AIRTIGHT CONTAINER FOR SEVERAL DAYS
FAQ
SOME HELP AND ADVICE
WHAT CAN REPLACE MOLASSES?
You can replace it with honey, although the taste will change, they will still be fantastic cookies
DO YOU HAVE TO USE MUSCOVADO SUGAR?
No, you can also use raw cane sugar, but muscovado would be perfect if molasses is not available
