Gingerbread Cookies
Rated 5.0 stars by 1 users
Author:
Yash dani
Gingerbread Cookies are a timeless festive classic, filled with warm spices and comforting aromas. Made with ginger, cinnamon, nutmeg, and a touch of salt, these cookies get their rich flavour from buttery dough sweetened with Urban Platter Khandsari Sugar and natural Arabian Date Syrup. Soft on the inside with lightly crisp edges, they are perfect for cutting into fun gingerbread shapes and decorating with family. Baked until just golden, these cookies make a delightful holiday treat, ideal for gifting, celebrations, or enjoying with a cup of tea or hot cocoa during cosy winter evenings.
Ingredients
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3 cups Maida, plus more for rolling
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2 tsp Ginger Powder
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1 tsp Cinnamon Powder
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1 tsp Urban Platter Baking Soda
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1⁄4 tsp Nutmeg Powder
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1⁄4 tsp Salt
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3⁄4 cup Butter (softened)
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3⁄4 cup firmly packed Urban Platter Khandsari Sugar
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1⁄2 cup Urban Platter Arabian Date Syrup
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1 large Egg
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1 tsp Urban Platter Vanilla Extract
Directions
Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
Beat butter, Khandsari Sugar, and Date Syrup in large bowl with electric mixer on medium speed until light and fluffy.
Add the egg and vanilla extract and mix well to combine. Gradually beat in the flour mixture on low speed until well mixed.
Press dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat the oven to 170°C degrees C
Roll the dough out on a lightly floured surface to a thickness of 1/4 inch.
Cut into gingerbread men shapes with a 5-inch cookie cutter. Place gingerbread men 1 inch apart on ungreased baking sheets.
Bake the cookies in the preheated oven until edges of cookies are set and just begin to brown, about 8 to 10 minutes.
Let the cookies cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely.
Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.