This recipe has no prelude. Ok only a small prelude. It’s was the holidays and I needed to make gingerbread cookies. Why? Of the 4 members in this family, grandma likes gingerbread, baby needed nut-free, daddy wanted chocolate-free and that only leaves one type of cookie that mommy aka I like- gingerbread boys.
Also added bonus: this no-chill recipe prevents the cookies from spreading- (Imagine cookie cutter cookies that spread into obese gingerbread dudes. Nothing against fat old men, but umm not the cookies I want to nom.)
So without further delay here’s to gingerbread cookies that don’t spread.
You will need:
3 cups all-purpose flour
½-¾ cup (depends on your taste) dark brown sugar
½ cup corn syrup
6 Tbsp unsalted butter, softened
1 large egg
2 tsp vanilla
½ tsp salt
1 Tbsp ginger paste
1/4 tsp nutmeg
1/4 tsp chilli powder
2 tsp ground cinnamon
Preheat the oven to 375 F.
Whisk the flour, salt, cinnamon, nutmeg and chilli powder together in a bowl. Set aside.
Cream the butter and sugar until they’ve just come together, I used a hand blender
Add the egg, and mix until incorporated.
Mix in the syrup, vanilla, ginger paste until incorporated.
Slowly mix in the flour mixture in 3-4 installments, beating as you go. Then mix and knead until doughy and smooth.
Roll out to 1/8″ thickness.Have fun with your cookie cutters. Place and bake on a parchment lined baking sheet for 9-10 minutes or until light brown in color.