The best delicious Gingerbread Dough/pepparkakor recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Gingerbread Dough/pepparkakor recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Gingerbread Dough/pepparkakor.
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1/2 c (1 stick) butter, at room
Temperature
1/2 c Dark brown sugar
1/4 c Light molasses or dark corn
Syrup
1 tb Cinnamon
1 tb Ground ginger
1 1/2 ts Ground cloves
1 ts Baking soda
2 c All-purpose flour
2 tb Cream, milk or water
Melted white chocolate or Royal Icing, for decoration
In a large mixing bowl, cream the butter, brown sugar, molasses,
cinnamon, ginger, cloves and baking soda together until the mixture
is smooth. Blend in the flour and cream to make a stiff dough. Chill
at least 30 minutes or until firm. Preheat oven to 375 degrees F.
On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch
thickness and cut into desired shapes using cookie cutters. (The
thinner you roll the dough, the crispier the cookies will be).
Place about 2 inches apart on the baking sheet. Bake cookies for 8 to
10 minutes until lightly browned. Slide cookies and parchment off the
baking sheet onto the countertop to cool. Dip cooled cookies into
melted white chocolate to decorate, or decorate with Royal Icing.
Yield: about 4 dozen
BAKERS’ DOZEN BEATRICE OJAKANGAS SHOW #BD1A58
Yields
4 servings
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