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Gingerbread Cookies

Posted on 07 December 2020

Gingerbread cookies infused with the flavor and aroma of chai tea – Festive? Yes. Delicious? Also yes!   

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tbs. ground ginger
  • 1 tbs. cinnamon 
  • 1/2 tbs. all spice 
  • 1/2 tbs. clove 
  • 1/1 tsp. salt
  • 1/4 tsp. baking soda
  • 1 stick room temp. butter
  • 1 cup brown sugar
  • 1/8 cup sugar
  • 2/3 cup molasses
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 9 grams Amoretti Chai "Tea" Extract O.S.
  • 1 tbs. grated ginger (optional)

Directions

  1. Preheat oven to 380° F.
  2. Combine flour ginger, cinnamon, all spice, clove, salt, and baking soda in medium sized bowl. Sift mixture onto piece of parchment paper and set aside.
  3. In a stand mixer, cream brown sugar, sugar, and butter on medium speed for 1-2 min.
  4. Add vanilla, egg, and grated ginger. Mix for about 30 seconds on medium-low speed. Add molasses and Amoretti Chai “Tea” Extract O.S. and mix until incorporated.
  5. Add dry ingredients gradually to the mixer on low speed, mixing until just combined.
  6. Wrap dough in plastic wrap and form into a flat disk. Refrigerate at least two hours or freeze for 1 hour.
  7. On a generously floured surface, roll out gingerbread dough to ¼ inch thickness, rotating the dough in between rolls. Cut out desired shapes using cookie cutters and place onto a silicon mat lined cookie sheet. Bake for 10-12 minutes. Open oven near end of baking time if cookie begin to crack.
  8. Remove from oven and allow to cool for 2 minutes prior to transferring to cooling rack. 

Products used in this recipe

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