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Gingerbread Cookies https://www.metro.ca/userfiles/image/recipes/biscuits-pain-epices-6038.jpg PT20M PT10M PT30M
Preheat oven to 375°F (190°C). In a bowl, combine butter, brown sugar, corn syrup and molasses. Using a hand mixer, beat until smooth and creamy. Add egg and mix. In another bowl, sift dry ingredients together. Stir into butter-sugar mixture. Refrigerate dough 10 minutes to firm it up. Roll out dough on parchment paper to 1/4 in. (5 mm) thick. Cut out desired shapes and place on a baking sheet. Bake 10 minutes or until lightly browned. Cool completely before decorating.
12
4 1/4 oz (135 g) unsalted butter 1/3 cup (80 mL) brown sugar 1/4 cup (60 mL) corn syrup 1 Tbsp. (15 mL) molasse 1 egg, lightly beaten 2 cups (500 mL) all-purpose flour 1/2 tsp. (2 mL) ground ginger 1/2 tsp. (2 mL) ground cinnamon 1/2 tsp. (2 mL) ground cardamom 1/2 tsp. (2 mL) ground nutmeg 1/4 tsp. (1 mL) ground cloves 1 tsp. (5 mL) baking soda
Gingerbread Cookies

Gingerbread Cookies

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12
cookies
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 1/4 oz
    (135 g)
    unsalted butter
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    425 g

  • 1/3 cup
    (80 mL)
    brown sugar
  • 1/4 cup
    (60 mL)
    corn syrup
  • 1 Tbsp.
    (15 mL)
    molasse
  • 1
    egg, lightly beaten
  • 2 cups
    (500 mL)
    all-purpose flour
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  • 1/2 tsp.
    (2 mL)
    ground ginger
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    FRESH GINGER

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    $1.48 /lb

    PRODUCT OF CHINA 3.26/kg

    FRESH GINGER

    FRESH GINGER

    $1.48 /lb

    PRODUCT OF CHINA 3.26/kg

    Fresh Ginger

    Fresh Ginger

    $1.48 /lb

    PRODUCT OF CHINA 3.26/kg

    FRESH GINGER

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    $1.48 /lb

    PRODUCT OF CHINA 3.26/kg

    FRESH GINGER

    FRESH GINGER

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    PRODUCT OF CHINA 3.26/kg

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    FRESH GINGER

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  • 1/2 tsp.
    (2 mL)
    ground cinnamon
  • 1/2 tsp.
    (2 mL)
    ground cardamom
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    540 ml

  • 1/2 tsp.
    (2 mL)
    ground nutmeg
  • 1/4 tsp.
    (1 mL)
    ground cloves
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    540 ml

  • 1 tsp.
    (5 mL)
    baking soda
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

In a bowl, combine butter, brown sugar, corn syrup and molasses.

Using a hand mixer, beat until smooth and creamy. Add egg and mix.

In another bowl, sift dry ingredients together. Stir into butter-sugar mixture.

Refrigerate dough 10 minutes to firm it up.

Roll out dough on parchment paper to 1/4 in. (5 mm) thick.

Cut out desired shapes and place on a baking sheet.

Bake 10 minutes or until lightly browned.

Cool completely before decorating.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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