Gingerbread Cookies with Molasses
12 servings
75 minutes
Gingerbread cookies with molasses are a cozy treat filled with warm spicy notes and soft sweetness. Its roots lie in European traditions, where the combination of ginger and molasses creates a unique flavor. During preparation, the dough acquires a rich aroma and smooth texture, and after cooling, it easily forms into elegant shapes. Baking transforms them into crispy yet tender cookies with a deep caramel hue. It's the perfect addition to a cup of tea on a cold day and a wonderful choice for festive treats.
1
Preheat the oven to 180 degrees. Grease two or three baking trays with butter. Line them with parchment paper. Using a mixer, beat the butter, sugar, and molasses (honey) until creamy. Without stopping, add the egg.
- Butter: 125 g
- Brown sugar: 60 g
- Light molasses (golden syrup): 15 tablespoons
- Chicken egg: 1 piece
2
Sift the flour, ginger, and baking soda into a bowl with the butter mixture and mix well with a knife. Dipping your hands in flour to prevent sticking, gather the dough into a ball, then place it on a floured surface and knead for 1-2 minutes until smooth.
- Wheat flour: 250 g
- Self-raising flour: 40 g
- Ground ginger: 1 tablespoon
- Baking soda reacted with acid: 1 teaspoon
3
Line a large board with parchment paper. Roll out the dough on the board to a thickness of 5 mm (if necessary, dust the rolling pin with flour to prevent sticking). Place the board with the dough in the refrigerator for 15 minutes to cool until it can be cut.
4
Cut out shapes from the dough using special cutters (a regular glass can also be used). Place them on a baking sheet and bake for 10 minutes until they are slightly golden. Leave them on the sheet to cool.