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Ginger Bread Cookies

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Chewy Ginger Bread Cookies are synonymous to Christmas. The flavour and aroma of Cinnamon and Ginger makes anything Christmasy i feel. These chewy cookies dunked in milk are perfect to be enjoyed sitting next to the fire place. The kids love making them and enjoying them as well. So here is a recipe that you can make this holiday season.

 

Time taken: 45 minutes – 1 hour                            Serves: 4 – 6 people

PRODUCTS FEATURED:

- KitchenAid Hand Mixer

- KitchenAid Measuring Cups

- KitchenAid Measuring Spoons

- KitchenAid Cookie Sheet

- KitchenAid Spatula

 

INGREDIENTS: 

– Unsalted butter (room temperature): 1/2 cup

– Caster sugar: 1/4 cup

–  Demerara sugar: 1/4 cup

– Maple syrup: 1/4 cup

– Baking soda: 1 1/8 teaspoon

– Pinch of Salt

– Ground cinnamon: 1 teaspoon

– Ground ginger: 1 teaspoon

– Egg: 1 no.

– All-purpose flour: 1 3/4 cup

– Caster sugar for coating

 

METHOD:

– Sieve flour, baking soda, ginger powder and cinnamon powder together for a couple of times.

– In a large glass bowl take butter, caster sugar, demerara sugar and blend it with your KitchenAid Hand Mixer till the mixture is creamy and fluffy. For about 5 minutes.

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– Add egg and a spoon full of flour and beat till the egg is mixed well.

– Add the flour mixture in 3 parts, mixing well each time.

– Using the KitchenAid Spatula scrape the sides of the bowl.

– Cover the bowl with a cling film and refrigerate overnight. Once the dough is hardened, take it out.

– Preheat the oven to 180ºC.

– In a plate take the caster sugar that we have for coating.

– Using the KitchenAid Measuring Spoons take 1 tablespoon of dough. Make a ball and then roll it in the sugar. Repeat this with the remaining dough.

– Place them on the KitchenAid Cookie Sheet with 1-inch gap.

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– Bake them for 12 to 15 mins depending on how much chewy you like them.

– When one batch is baking you can make the balls, roll them in sugar and keep them in the fridge.

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– Cool the cookies on a cooling rack and later store it in an airtight container.

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RECIPE CREDIT: Madhuri Aggarwal (Blog Name: MADaboutkitchen)

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