22
Dec
Dec
Ingredients
| Ingredient | Volume | Weight |
|---|---|---|
| Butter | 1 cup | 227g |
| Brown Sugar | 1 cup | 200g |
| Egg | 1 large | 50g |
| Sweet Cider | 1 cup | 240ml |
| All-Purpose Flour | 4 cups | 480g |
| Cinnamon | 4 tsp | 8g |
| Allspice | 2 tsp | 4g |
| Nutmeg | ½ tsp | 1g |
| Cloves | ¼ tsp | 0.5g |
| Salt | 1 tsp | 6g |
| Baking Soda | 1 tsp | 6g |
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter until soft and smooth. Add the brown sugar and mix until well combined.
- Beat the egg well and mix it into the butter-sugar mixture. Stir in the sweet cider until incorporated.
- In a separate bowl, sift together the flour, cinnamon, allspice, nutmeg, cloves, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, 1/3 at a time, mixing well after each addition. Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 2-3 days for enhanced flavor).
- Remove half of the dough from the refrigerator. On a lightly floured surface, roll out the dough to your desired thickness and cut it into shapes using cookie cutters.
- Place the cookies on the prepared baking sheet, leaving about 2 inches (5 cm) between them.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden.
- Transfer the cookies to a wire rack to cool completely. Repeat the process with the remaining dough.
Courtesy of MV
