Soft Gingerbread Cookie Recipe
Zero Crunch, A Hundred Yum!
Gingerbread cookie recipe
Were your teeth had enough of all those crunchy and jaw trembling crusty cookies? Having problems eating those brittle and sometimes thin snacks? If you have those anxieties all the time you receive your snacks' plate, then this recipe is for you. Have your mouth crave for these soft (yes, soft) and thicker gingerbread cookies! Not only giving you the ease of chewing, this innovated snack would probably be a delight especially for the kids! Below are the requirements and steps in preparing this wonderful soft gingerbread cookie recipe.
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
- Pre-heat your oven to 350 degrees Celsius.
- Gather and sift together all the dry ingredients -- flour, ginger, baking soda, cinnamon, cloves and salt -- and set aside in a bowl.
- Get a large bowl and beat together margarine and sugar until the combination gets fluffy and has the light appearance.
- Add the egg and continue beating. Add in the water and molasses, and beat to incorporate. Just reserve that last 2 tbsp of white sugar at this point and keep it aside.
- Add the powder mixture gradually into the creamy mixture until they are well combined.
- Chill the dough first for about half an hour to ensure a non-messy or sticky rolling afterwards.
- Put the remaining two tablespoons of white sugar into a small bowl, or a saucer is preferred.
- Make walnut-shaped balls out of the prepared dough and roll them into the white sugar afterwards.
- Place the cookie mixture into the ungreased cookie sheet, maintaining an allowance of two inches of space around each cookie, and then flatten each slightly.
- Put it in the oven and let it bake inside the pre-heated oven for eight to 10 minutes.
- Turn off the oven and let them sit in there for about five minutes as you let the oven cool down. Take them out for another cooling period.
- Keep in a vacuum cookie jar or sealed bags if you’re not going to eat them right away.
How-to make Gingerbread Cookies
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