经典姜饼饼干
Dessert1小时35分钟36 份简单关于此食谱
温暖香料的完美软脆姜饼饼干，形状保持漂亮——非常适合切成节日形状、用皇家糖衣装饰或直接享用。这个经过时间检验的食谱具有丰富的糖蜜深度，平衡搭配生姜、肉桂和丁香。面团易于操作，可提前制作，是与孩子和成人一起进行假日烘焙的首选。
步骤说明
- 1
In a mixing bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and fine salt. Set aside.
- 2
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and dark brown sugar on ^[medium-high speed] until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
- 3
Add the egg, unsulfured molasses, and pure vanilla extract to the butter mixture. Beat on ^[medium speed] until fully combined and smooth, about 1 minute. The mixture may look slightly curdled — that's normal.
- 4
With the mixer on ^[low speed], gradually add the flour mixture in two additions, mixing just until a soft dough forms and no dry streaks remain. Do not overmix.
- 5
Divide the dough in half. Flatten each portion into a disc about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
- 6
When ready to bake, preheat your oven to ![350°F]. Line two baking sheet with parchment paper.
- 7
On a lightly floured surface, roll one disc of dough to an even 1/4-inch thickness. If the dough cracks at the edges, let it sit at room temperature for 5 minutes to soften slightly, then try again.
- 8
Cut out shapes with your desired cookie cutters and transfer them to the prepared baking sheet, spacing about 1 inch apart. Re-roll scraps and cut until all dough is used. Repeat with the second disc.
- 9
Bake one sheet at a time on the center rack for 9–11 minutes, until the edges are just set and the centers look barely done — they will firm up as they cool. For softer cookies, pull them at 9 minutes; for crispier cookies, go to 11 minutes.
- 10
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating or storing.
- 11
In a bowl, whisk together the sifted powdered sugar and meringue powder. Add the water and pure vanilla extract and beat with a hand mixer or stand mixer on ^[medium-high speed] for 2–3 minutes, until the icing is thick, smooth, and holds stiff peaks.
- 12
To adjust consistency: for outlining, keep it stiff. For flooding (filling in shapes), add water a teaspoon at a time until it flows smoothly but holds its shape. Divide and add gel food coloring if desired.
- 13
Decorate the fully cooled cookies using a piping bag, a Ziploc bag with a tiny corner snipped off, or a small spatula. Allow icing to set completely (1–2 hours at room temperature) before stacking or storing.
