Crispy Gingerbread Cookies
This recipe makes crispy gingerbread cookies that are used for gingerbread men. To keep the cookies crisp, store them in an air-tight container. They can be decorated with royal icing.
- Prep
- 17 min
- Cook
- 40 min
- Total
- 57 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Pour sugar, molasses, spices, and salt into large saucepan.
Procedure
Bring to boil and remove from heat.
Procedure
Add the baking soda and butter and stir until butter melts.
Procedure
Quickly stir in egg, and then add flour. Mix well.
Procedure
Chill for several hours until firm enough to roll.
Procedure
Preheat oven to 325 °F (170 °C).
Procedure
Roll out until thin on lightly-floured surface.
Procedure
Cut with cookie cutters and place on cookie sheet sprayed with non-stick cooking spray.
Procedure
Bake for about 15 minutes at 325 °F (170 °C) and cool on racks.
Photo: Alcinoe at English Wikibooks · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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