Once the first decoration for the festive season is shown, then automatically, we enter the mood for festive flavors and fragrant roasting. These festive ginger, vanilla and cinnamon flavor cookies are probably the best for this season. The combination of butter and molasses and brown sugar works perfectly, while ginger does not cover the rest of the ingredients. Their texture is different from the classic ginger biscuits that we are used to and which are crisp and thin. These cookies are soft, rubberized and thicker. Molasse is the key to making a difference in these cookies. Adds a spicy, warm taste and helps keep the biscuit soft for days. However, if you want extra soft biscuits, you can add 1 teaspoon of corn flour to the flour mixture. Gingerbread Soft Cookies Ingredients: 1 cup brown sugar 3/4 cup butter 3/4 cup molasses 1 egg 1/2 teaspoon vanilla 3 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon ginger powder 1/8 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon grated clove some sugar for sprinkles Execution: Preheat the oven to 190 degrees. In a large bowl, beat until they become fluffy cream, brown sugar and butter. Add the molasses, egg and vanilla and mix well. In another bowl, mix the flour, baking soda, ginger, salt, cinnamon and clove together. We gradually combine dry materials with liquid materials, 1 cup at a time. When the flour mixture is fully incorporated and the dough is combined, cover and cool in the refrigerator for 10 minutes. With an ice cream wipe or a soup spoon, we take a large spoon and place each cookie with a distance with the next one in a baking pan that we have made with parchment paper. Press the cookies to straighten slightly and add some sugar. Bake for 9-10 minutes. Allow them to cool for 5 minutes on the baking pan. We use a thin metal spatula to remove cookies from the baking pan and let them cool completely on a grill.
Soft gingerbread cookies, best for the season
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