Basic gingerbread
Discover the perfect Basic Gingerbread recipe! Made with butter, brown sugar, maple syrup, and spiced with ginger, cinnamon, and nutmeg, this delicious treat is ideal for festive baking. Easy to follow and absolutely delightful!
- 23 Apr 2024
- Cook time 20 min
- Prep time 120 min
- 8 Servings
- 9 Ingredients
Gingerbread is a timeless holiday classic that fills your home with the warm, inviting scents of ginger, cinnamon, and nutmeg. Whether you're baking cookies to decorate or creating a charming gingerbread house, this basic gingerbread recipe is simple yet delicious, providing a wonderful treat for both young and old alike.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the maple syrup and mix until fully incorporated.
- Beat in the egg until the mixture is smooth and well combined.
- In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, and nutmeg.
- Gradually add the dry ingredient mixture to the wet mixture, stirring well after each addition.
- Mix until a smooth, homogenous dough forms.
- Add the minced garlic and mix until evenly distributed throughout the dough.
- On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
- Use cookie cutters to cut out shapes, or shape the dough into your desired form by hand.
- Place the shaped dough onto the prepared baking sheet, leaving some space between each piece.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the gingerbread to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your gingerbread cookies as they are, or decorate them with icing or decorations of your choice.
Tips:
- Make sure to soften the butter at room temperature before starting, as this will make creaming easier.
- For a richer flavor, consider using dark brown sugar instead of light brown sugar.
- Chilling the dough for at least an hour before rolling it out can prevent the cookies from spreading too much during baking.
- Roll the dough out between two sheets of parchment paper to avoid sticking and to ensure an even thickness.
- To avoid tough cookies, mix the flour into the wet ingredients just until combined; overmixing can result in a denser texture.
- If using the dough to make a gingerbread house, make sure to roll it slightly thicker to ensure sturdiness.
- Let the gingerbread cookies cool completely before decorating to ensure the icing sets properly.
Enjoy your freshly baked gingerbread with a cup of hot cocoa or share the joy by gifting it to friends and family. With its delightful blend of spices and rich flavor, this gingerbread is sure to become a favorite in your holiday baking tradition.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 2.02g | 5% |
| Sugar 14g | 14% |
| Fat | |
| Fat 13g | 15% |
| Saturated 7g | 23% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 30mg | 5% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.03mg | 2% |
| Vitamin B3 0.96mg | 6% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.06ug | 3% |
| Vitamin C 0.12mg | 0% |
| Vitamin E 0.10mg | 1% |
| Vitamin K 1.27ug | 1% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 1.20mg | 11% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 130mg | 4% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 16mg | 1% |
| Zinc, Zn 0.73mg | 7% |
| Water | |
| Water 13g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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