Basic Gingerbread Cookies
This recipe for basic gingerbread cookies is very easy and quick because the dough doesn't need to sit in the refrigerator. I'm horrible at rolling out dough and cutting out shapes. The oil in this recipe makes the dough less sticky. Decorate with frosting and candies, if desired.
- Serves: 25 persons
- 2cups all-purpose flour
- 2teaspoons ground ginger
- 2teaspoons baking soda
- 1stick butter, cut into chunks
- ¾cup white sugar
- ¾cup brown sugar
- 4tablespoons maple syrup
- 3tablespoons vegetable oil
- 1small egg
- 1tablespoon water, or as needed
Step 1Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking trays.
Step 2Sift flour, ginger, and baking soda together into a large bowl. Add butter chunks and stir until they are coated with flour. Mix the butter and flour together with your hands until mixture resembles fine bread crumbs.
Step 3Whisk white and brown sugars, maple syrup, egg, and oil together in a small bowl until combined. Add to flour mixture and knead until a ball of dough forms, adding water, if needed.
Step 4Roll dough on a lightly floured surface to 1/4-inch thickness, cut into desired shapes with cookie cutters, and place on the prepared cookie sheets. Repeat until you have used all the dough.
Step 5Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cookies cool on sheets for 5 minutes, then remove to a wire rack.