Bero’s Gingerbread calls for a lovely combination of butter, molasses, and spices; it takes only 10 minutes to bake and produces a tender, crumbly treat that is ideal for celebrations.
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🤎 Why You’ll Love This Gingerbread Recipe:
- Rich Flavor: Deep molasses and aromatic spices yield a warm and indulgent taste.
- Soft Texture: The carefully chilled dough ensures a tender, perfectly baked cookie.
- Festive Tradition: Create cherished memories with the timeless joy of baking and decorating gingerbread men.
- Versatility: The recipe allows for creative variations in shapes and decorations.
❓ What Is Bero’s Gingerbread Recipe?
Bero’s Gingerbread is a mouthwatering treat featuring a harmonious mix of flour, spices, molasses, and butter, resulting in classic, soft-baked gingerbread cookies.
🧈 Bero Gingerbread Ingredients
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar, packed
- 3/4 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 Tablespoons butter, room temperature, cut into 12 pieces
- 3/4 cup molasses (dark molasses)
- 2 Tablespoons milk
For the frosting:
- 2 Tablespoons butter, room temperature
- 2 cups powdered sugar
- 2 Tablespoons milk
🍪 How To Make Bero Gingerbread
- Put the brown sugar, salt, cinnamon, ginger, cloves, and flour in a bowl and stir to combine.
- Toss in the butter cubes and pulse with a pastry blender until the mixture takes on the texture of a fine meal.
- Add the milk and molasses slowly while the mixer is on low speed; mix for approximately 30 seconds, or until well blended.
- Split the dough in half and roll out half of it. Refrigerate for at least 2 hours, preferably overnight, or, if time is of the essence, pop each one into the freezer for 20 minutes, or until hard. (The dough must be chilled before handling or else it will be extremely sticky).
- Set the oven temperature to 350 degrees. Use parchment paper to line two baking sheets.
- Take one dough sheet out of the freezer or refrigerator and set it on a worktop that has been dusted with flour.
- Roll out the dough (dust with additional flour if necessary) until it is approximately ½ inch thick after lightly flouring both the dough and the rolling pin. Arrange the gingerbread men on the prepared baking sheets.
- Roll out the second ball of dough while the gingerbread men chill in the fridge for 5 minutes.
- Bake the cookies for 8–11 minutes (or until the centers are set, depending on the size of the cookie cutter) or until the dough just slightly holds its shape when lightly touched with a fingertip. Avoid overbaking!
- Set the cookies on a wire rack to cool. Before frosting, let cool to room temperature.
For the frosting:
- Put 1 cup of powdered sugar, butter, and milk in a bowl. Blend until completely smooth.
- Combine with one cup of powdered sugar and stir until combined. Toss some frosting into the piping bag if you like.
💭 Recipe Tips
- Chill Dough Thoroughly: Ensure the dough is adequately chilled for easy handling and well-defined shapes.
- Roll with Flour: Dust surfaces with flour while rolling out dough to prevent sticking.
- Mind Baking Time: Watch cookies closely to avoid overbaking for a soft, chewy texture.
- Creative Frosting: Use piping bags for intricate designs while frosting for added charm.
🍨 What Goes Well With Gingerbread?
Complements Gingerbread with hot cocoa or spiced tea, alongside vanilla ice cream for a delightful contrast in flavors and textures.
🎚 How To Store Leftovers Gingerbread?
- At Room Temperature: Preserve leftover gingerbread cookies in a plastic bag for up to one week.
- In The Fridge: leftover gingerbread cookies can be refrigerated in a sealed container for up to 5 days.
- In The Freezer: Freeze leftover gingerbread cookies in a freezer bag for up to 3 months. Let thaw in the fridge before eating.
🥵 How To Reheat Leftovers Gingerbread?
- Oven: Reheat gingerbread cookies in a baking dish at 300°F for 5 minutes until warm.
- Microwave: Heat gingerbread cookies on low for short 40-second intervals until warmed.
FAQs
Should gingerbread be soft or crunchy?
Soft gingerbread biscuits are ideal, offering a tender texture that melts in your mouth, enhancing the warm, spiced flavor.
What kind of molasses is best for gingerbread cookies?
Light molasses is best for gingerbread cookies, imparting a mild sweetness without overpowering, allowing the spices to shine in balance.
How do you know when gingerbread is done?
To determine gingerbread’s doneness, look for puffed-up, just-set centers. A slight touch should reveal a soft texture without sinking.
Does gingerbread harden as cool?
Yes, gingerbread cookies will firm up as they cool, achieving the desired texture—soft or crunchy—based on the baking time.
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Bero Gingerbread Nutrition Facts
Amount Per Serving
- Calories 219
- Total Fat 7.3g
- Saturated Fat 2.9g
- Trans Fat 0g
- Cholesterol 16mg
- Sodium 215mg
- Potassium 355.4mg
- Total Carbohydrates 36g
- Dietary Fiber 0.6g
- Sugars 21g
- Protein 2.4g
Bero Gingerbread Recipe
Description
Bero’s Gingerbread calls for a lovely combination of butter, molasses, and spices; it takes only 10 minutes to bake and produces a tender, crumbly treat that is ideal for celebrations.
Ingredients
For the frosting:
Instructions
- Put the brown sugar, salt, cinnamon, ginger, cloves, and flour in a bowl and stir to combine.
- Toss in the butter cubes and pulse with a pastry blender until the mixture takes on the texture of a fine meal.
- Add the milk and molasses slowly while the mixer is on low speed; mix for approximately 30 seconds, or until well blended.
- Split the dough in half and roll out half of it. Refrigerate for at least 2 hours, preferably overnight, or, if time is of the essence, pop each one into the freezer for 20 minutes, or until hard. (The dough must be chilled before handling or else it will be extremely sticky).
- Set the oven temperature to 350 degrees. Use parchment paper to line two baking sheets.
- Take one dough sheet out of the freezer or refrigerator and set it on a worktop that has been dusted with flour.
- Roll out the dough (dust with additional flour if necessary) until it is approximately ½ inch thick after lightly flouring both the dough and the rolling pin. Arrange the gingerbread men on the prepared baking sheets.
- Roll out the second ball of dough while the gingerbread men chill in the fridge for 5 minutes.
- Bake the cookies for 8–11 minutes (or until the centers are set, depending on the size of the cookie cutter) or until the dough just slightly holds its shape when lightly touched with a fingertip. Avoid overbaking!
- Set the cookies on a wire rack to cool. Before frosting, let cool to room temperature.
- Put 1 cup of powdered sugar, butter, and milk in a bowl. Blend until completely smooth.
- Combine with one cup of powdered sugar and stir until combined. Toss some frosting into the piping bag if you like.
For the frosting:
Notes
- Chill Dough Thoroughly: Ensure the dough is adequately chilled for easy handling and well-defined shapes.
Roll with Flour: Dust surfaces with flour while rolling out dough to prevent sticking. - Mind Baking Time: Watch cookies closely to avoid overbaking for a soft, chewy texture.
Creative Frosting: Use piping bags for intricate designs while frosting for added charm.
Bero Gingerbread Recipe