Gingerbread Cookies
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- Servings 15 cookies
INGREDIENTS
- 0.66 cup Butter, room temperature
- 1/2 cup Natvia
- 1 ea egg
- 1 tablespoon Water
- 1/4 cup Molasses
- 1 teaspoon baking powder
- 1.33 cups All purpose flour
- 1 tablespoon Ginger, powdered
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1 teaspoon Cloves or All Spice
- 1 pinch salt
2/3 cup/170g/5.9 oz Butter, room temperature
1/2 cup/90g/3oz Natvia
1 ea egg
1 tbsp/20ml/0.7 oz Water
1/4 cup/88g/3 oz Molasses
1 tsp baking powder
1 1/3 cup/335g/11.5 oz All purpose flour
1 tbsp/8g/0.2oz Ginger, powdered
1 tsp Baking soda
1 tsp Cinnamon
1 tsp Cloves or All Spice
1 pinch salt
METHOD
- Preheat oven to 170°C and line two sheet trays with baking paper.
- In a stand still mixer with a paddle, cream the butter. Add the Natvia and mix until well combined.
- Add the egg and mix until well incorporated.
- Alternate the water and molasses with the dry ingredients. Mix until smooth dough forms.
- Roll out onto floured surface and cut into desired shapes.
- Bake for 10-12 minutes until slightly golden brown.
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Nutritional Info
No nutritional info supplied
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