Gingerbread Cookies
User Reviews
5
Gingerbread Cookies
Description
The Gingerbread Cookies recipe uses a blend of ground ginger, cinnamon, cloves, and baking soda mixed into an unbleached all-purpose flour base. Butter, light brown sugar, and unsulphured molasses create a sweet and moist dough, lightened with an egg. After thorough mixing, the soft dough is chilled in discs to firm up for rolling. This approach helps the dough hold its shape during baking.
The dough is rolled to a quarter-inch thickness on a floured surface and cut into shapes with cookie cutters, commonly 4 to 5-inch sizes. The cookies bake at a moderate temperature, yielding a spiced, tender cookie with a sturdy texture for decorating. The notes outline a simple icing recipe using powdered sugar, milk, and vanilla extract that can be adjusted for thickness. This icing can be piped or squeezed onto cooled cookies and set to a hard finish, ideal for decorating parties using piping bags and sprinkles.
Ingredients
For the Gingerbread Cookies:
- 2 1/3 cups all-purpose flour unbleached
- 2 tsp ground ginger
- 1 1 /2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp cloves ground
- 1/4 tsp salt fine sea salt
- 3/4 cup butter room temperature, unsalted
- 1/2 cup light brown sugar packed
- 1/2 cup unsulphured molasses or dark molasses
- 1 egg room temperature, large
Instructions
- Sift flour, ginger, cinnamon, soda, cloves, and salt into a medium bowl.
- In a separate bowl, using an electric mixer, beat together butter, sugar, and molasses until light and fluffy, 2-3 minutes on medium/high speed. Add egg and beat until well incorporated, 1 minute.
- Add flour mixture and beat on medium/low speed to combine. The dough will be soft and moist.
- Transfer the dough to a well-floured surface. If the dough is too sticky to handle, dust the top of it with flour so you can pat it into a disk. Divide into 3 pieces, flatten each one into a disk, and wrap the dough pieces individually in plastic wrap. Refrigerate until firm, about 1 hour or up to 24 hours.
- Preheat the oven to 375 ̊F with a rack in the center. Line a rimmed baking sheet with parchment paper or silicone liner.
- On a well-floured surface, roll out one disk of dough to 1/4-inch thickness. Turn the dough while rolling out to ensure it isn’t sticking to your surface. Using a 4 to 5-inch cookie cutter, cut out as many gingerbread people as you can get. Gather scraps and chill to re-roll.
- Set the cookies on a baking sheet at least 1 inch apart and bake until they are barely turning brown at the edges, about 9-10 minutes then transfer to cooling racks. Avoid over-baking if you prefer softer cookies. Repeat with rolling, cutting, and baking the remaining cookie dough. Store cookies in an airtight container at room temperature for up to a week.
Notes
- Create a smooth icing by mixing powdered sugar, milk, and vanilla extract; adjust thickness by adding more sugar or milk as needed.
- Use piping bags or squeeze bottles for detailed decorating and let icing harden before storing cookies.
- Have a variety of festive sprinkles and use rimmed plates to keep your decorating area tidy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbs | 18g | |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 33mg | 1% |
| Potassium | 79mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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