Simply THE BEST SOFT Ginger Cookies Recipe
Simply THE BEST SOFT Ginger Cookies Recipe
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쫀득한~ 진저 쿠키 만들기 : Chewy Ginger Cookies Recipe | Cooking tree
쫀득한 식감의 진저 쿠키를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
쫀득한 식감의 진저 쿠키를 만들었어요~
황설탕과 흑설탕을 함께 넣어 풍미가 좋고 은은하게 나는 시나몬과 생강 향이 독특한 맛을 내주는 것 같아요~
설탕 양이 많은 편이지만 그 만큼 쫀득하고 재미있는 식감을 느낄 수 있답니다~
굽는 시간이 길면 쿠키가 바삭해 질 수 있어 너무 오래 굽지 않는게 좋은 것 같아요~
설탕을 넣고 섞을 때 오래 섞어 설탕이 다 녹으면 크랙이 잘 생기지 않을 수 있어 흑설탕을 마지막에 가루와 함께 넣고 섞었어요~
휴지는 너무 오래 시키지 않고 30분 정도가 적당하더라구요~
반죽을 굽기 전 설탕을 묻혀 구우면 살짝 묻어 있는 설탕이 반짝거려 예쁘고 더 먹음직스러워 보이는 것 같아요~
즐겁게 시청하세요~♬ Enjoy~
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
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▶약 15개 분량
▶재료
무염버터 60g
황설탕 50g
달걀 15g
올리고당 30g
중력분 110g
시나몬파우더 2g
생강가루 1g
베이킹파우더 2g
베이킹소다 2g
흑설탕 40g
▶레시피
1. 무염버터를 부드럽게 풀고 황설탕을 넣고 가볍게 섞은 뒤 달걀을 넣고 섞고 올리고당을 넣고 섞는다.
2. 중력분에 시나몬파우더, 생강가루, 베이킹파우더, 베이킹소다, 흑설탕을 넣고 섞은 뒤 (1)에 넣고 날가루가 보이지 않을 때까지 섞는다.
3. 랩에 싸서 냉장실에서 30분 정도 휴지 시킨다.
4. 반죽을 약 20g 정도씩 나누고 동그랗게 모양을 잡고 설탕을 묻힌 뒤 오븐 팬에 올려 180도 예열된 오븐에서 8~9분 정도 굽고 식힌다.
▶Ingredients
60g Unsalted butter
50g Brown sugar
15g Egg
30g Starch syrup
110g All-purpose flour
2g Cinnamon powder
1g Ginger powder
2g Baking powder
2g Baking soda
40g Dark brown sugar
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the video Settings subtitle add-on to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
비디오 설정 자막을 추가 기능을 통해 자막을 추가 해주시면 감사하겠습니다~^^
#쿠키 #진저쿠키
How to Make the Best Ever Ginger Molasses Cookies (Better Than Starbucks!)
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BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)
Ingredients
* 1 1/4 cup unsalted butter at room temperature
* 2 cups white sugar
* 2 eggs
* 1/2 cup molasses
* 4 cups all purpose flour
* 1/2 tsp salt
* 4 tsp baking soda
* 2 tsp ground cinnamon
* 1 tsp grated fresh ginger or powdered ginger
* 1/2 tsp ground cloves
* 1/3 cup white sugar for rolling
Instructions
* Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
* Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
* Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
* Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
* In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
* Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
* Cover the dough with plastic wrap and chill in the fridge for one hour.
* After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
* Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
* Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
* When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.
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How To Make Soft Gingersnap Cookies
A soft Gingersnap Cookie Recipe! Simple and perfect for this holiday season (though you'll find me eating them all year 'round).
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RECIPE:
Ingredients
¾ cup unsalted butter softened (170g)
1/2 cup granulated sugar 100g
1/2 cup dark brown sugar firmly packed (100g)
3 Tablespoons unsulphured molasses
3/4 teaspoon vanilla extract
2 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 tsp ground cayenne pepper
1 large egg
2 1/4 cups all-purpose flour 280g
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
Additional granulated sugar for rolling
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Instructions
00:00 Introduction
00:37 Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
00:42 In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together butter and sugars until creamy and well-combined.
01:06 Add molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper) and stir well.
01:46 Stir in egg.
02:03 In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
02:24 Gradually stir dry ingredients into wet until completely combined.
02:49 Scoop dough into 1 ½ Tablespoon-sized balls and roll between your palms to form a smooth ball (if dough is too sticky to manage, you can chill in the refrigerator for 30 minutes). Roll cookie dough ball through sugar until it’s completely coated and then place on prepared baking sheet, spacing cookies at least 2” apart.
03:26 Bake on 350F (175C) for 10-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.
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My Perfect Chewy & Soft Ginger Cookies Recipe - For Christmas!
Is it even Christmas without a chewy soft ginger cookie? My super chewy, soft ginger cookies recipe is Day 3 of my '12 Days of Christmas Cookies' - and for good reason! One bite of these ginger cookies will warm you right up and put you in the holiday spirit! I’ll even show you how to make them in advance, so you can bake them up whenever you have a craving! With this technique, you’ll always have fresh ginger cookies on hand! It’s hard to pick a favourite, but these are definitely on my nice list!
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INGREDIENTS
175g (3/4 cup) salted butter
125g (1/2 cup) granulated sugar
225g (1 cup + 2 tbsp.) brown sugar
1 egg
8g (2 tsp.) vanilla extract
275g (2 1/4 cup) flour
4g (1 tsp.) baking soda
11g (4 tbsp.) ground ginger
8g (1 1/2 tbsp.) cinnamon
0.5g (1/2 tsp.) cloves
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Soft Gingerbread Cookies (Easy)
These Soft Gingerbread Cookies are the BEST gingerbread cookies ever! They have crispy edges with soft and chewy centers and are perfectly spiced! Plus they are so easy to make - no rolling or cutting-out necessary to enjoy this rich & nostalgic gingerbread recipe! Roll them in sugar, add a simple gingerbread glaze or serve them plain!
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