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I've made gingerbread cookies in the past; either the dough was too tough to work with or they did taste like cardboard after baking (the frosting redeemed them). I did double the ginger as suggested. The dough was soft easy to work with and did not get hard and tough as we continued to work with it. You can have gingerbread cookie using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of gingerbread cookie

You need 4 cup of ap flour.
It's 3/4 cup of jaggery, palm brown sugar.
Prepare 3/4 cup of molasses.
Prepare 2 tsp of ground ginger.
Prepare 2 tsp of ground cinnamon.
Prepare 1 tsp of ground nutmeg.
Prepare 1/2 tsp of ground cloves.
You need 1/2 tsp of allspice.
It's 1 tsp of baking powder.
It's 1/2 tsp of baking soda.
It's 1 tsp of pure vanilla extract.
Prepare 1 of extra-large egg beaten.
Prepare 4 tbsp of demerara sugar.
You need 1 cup of butter melted.

The dough we were working with mixed very. Add egg and vanilla and beat until combined. Gingerbread Cookie Ingredients: To make this gingerbread cookie recipe, you will need: Flour: I traditionally use all-purpose flour for this recipe, but white whole wheat flour will also work. Spices: Ground cinnamon, ginger, cloves and nutmeg.

gingerbread cookie instructions

melt butter add molasses and jaggery wait till jaggery is desolved I crushed the jaggery to make this easier.
let cool whisk in beaten egg.
mix flour baking soda and baking powder very well add molasses mixture mix very well make into two ball put into fridge for 1 hour.
preheat oven 350°F Fahrenheit.
roll out dough thickness you desire the thicker it is the softer it is the thinner the more crispy. cut the cookies how you like the other half of dough roll put into a 8x12 inch baking pan cover bottom of pan bake same time in top of oven.
bake for 8-12 minutes.
sprinkle demerara sugar on top of cookies.

Baking soda, salt, egg and vanilla extract: Because…cookies. Molasses: I typically just opt for the "original" unsulphured molasses. This is a great basic gingerbread cookie recipe. I made them for a cookie swap and was very pleased with the results. Ginger and peach is an especially wonderful combination; try gingerbread cookies served with fresh sliced peaches, or a peach crumble topped with gingerbread crumbs.