Low Sugar Snappy Gingerbread Cookies from Alexandersmom.com

Happy Holidays!

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It’s the first week of December, beginning of the holiday baking season.

Start making your cookie doughs!

I have used a variety of gingerbread recipes in my almost 20 year career in the pastry industry. The recipe I loved the most was one I created after literally several years of experimenting. I had cut down on the sugar already but believed I could cut down even more for Alexandersmom.com.

I took a chance and cut out another 4 oz of brown sugar and it worked.

Enjoy!

Avec Amour, Victoria and Alexander

Low Sugar Snappy Gingerbread Cookies

1 Cup Butter, soft

1 Cup Dark Brown Sugar, packed

2 Eggs, large

1/2 Cup Molasses

2 teaspoons Vanilla Extract

5 1/3 Cups All Purpose Flour

1 Tablespoon Baking Powder

1 1/2 teaspoons Baking Soda

1/2 teaspoons Salt

1 Tablespoon Ground Ginger

1 Tablespoon Ground Cinnamon

1/2 teaspoon Ground Cloves

1 teaspoon Ground Allspice

1. Beat the butter in a stand mixer with the paddle attachment or with a hand mixer. Add dark brown sugar and beat until light and fluffy.

2. Add the eggs one at a time mixing until fully incorporated. Scrape down the sides of the mixing bowl. Add molasses and vanilla extract, beat.

3. In a separate bowl stir together all of the dry ingredients. Add all dry ingredients to mixing bowl and gently mix into butter mixture. Stop mixing as soon as the dough forms. If you over mix at this stage your cookies will be tough not tender because you will develop too much gluten.

4. Divide dough into 4 discs and plastic wrap them. Chill in refrigerator minimum 1 hour up to overnight before using.

5. Pre- heat oven to 300 degrees. Roll cookie dough on a very lightly floured surface.

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If your dough is very firm because the butter is very cold let it sit at room temperature until it softens a little. If the dough is too warm though you will have a hard time rolling it out so put it back in the refrigerator until it’s firm again. Roll dough to a 1/4″ thick and cut out with cookie cutters.

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6.Transfer to a parchment lined half sheet baking pan and bake for 8 Р10 minutes. Cool.

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These cookies are great because they last a long time in an airtight container, up to a month. Also the dough freezes wonderfully for up to 2 months. This is a large batch of dough, which was enough for us for Christmas time making several dozen cookies. I suggest making this size and freeze whatever you have left over so you have the dough on hand. You can also sprinkle the top of cookies before baking with some Turbinado sugar to add a little sweetness if they are not sweet enough for you.

Low Sugar Snappy Gingerbread Cookies from Alexandersmom.com

Ingredients

  • 1 Cup Butter, soft
  • 1 Cup Dark Brown Sugar, packed
  • 2 Eggs, large
  • 1/2 Cup Molasses
  • 2 teaspoons Vanilla Extract
  • 5 1/3 Cups All Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 1/2 teaspoons Baking Soda
  • 1/2 teaspoons Salt
  • 1 Tablespoon Ground Ginger
  • 1 Tablespoon Ground Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1 teaspoon Ground Allspice

Instructions

  1. Beat the butter in a stand mixer with the paddle attachment or with a hand mixer. Add dark brown sugar and beat until light and fluffy.
  2. Add the eggs one at a time mixing until fully incorporated. Scrape down the sides of the mixing bowl. Add molasses and vanilla extract, beat.
  3. In a separate bowl stir together all of the dry ingredients. Add all dry ingredients to mixing bowl and gently mix into butter mixture. Stop mixing as soon as the dough forms. If you over mix at this stage your cookies will be tough not tender because you will develop too much gluten.
  4. Divide dough into 4 discs and plastic wrap them. Chill in refrigerator minimum 1 hour up to overnight before using.
  5. Pre- heat oven to 300 degrees. Roll cookie dough on a very lightly floured surface. If your dough is very firm because the butter is very cold let it sit at room temperature until it softens a little. If the dough is too warm though you will have a hard time rolling it out so put it back in the refrigerator until it's firm again. Roll dough to a 1/4" thick and cut out with cookie cutters.
  6. Transfer to a parchment lined half sheet baking pan and bake for 8 - 10 minutes. Cool.
  7. These cookies are great because they last a long time in an airtight container, up to a month. Also the dough freezes wonderfully for up to 2 months. This is a large batch of dough, which was enough for us for Christmas time making several dozen cookies. I suggest making this size and freeze whatever you have left over so you have the dough on hand.
http://www.alexandersmom.com/2016/12/03/low-sugar-snappy-gingerbread-cookies-from-alexandersmom-com/

 

 

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