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Gingerbread Cookies: Take 2

Whatever cookies I plan to bake for Christmas, Gingerbread Cookies are always on the list.  They are mandatory.  I used the recipe we shared last year for Snowflake Gingerbread Cookies but changed the decorating style, and also tweaked the recipe a tiny bit.  The original recipe asks for 2/3 cups molasses. I used half the amount of molasses and completed the 2/3 cup with honey.  I will bake them this way from now on, the added honey makes them smell and taste even better!

I used white royal icing for the decorations, and little M&M type candies.

I noticed I didn’t provide this tip on the recipe last year.  After you take the dough out of the refrigerator to start rolling it, you do need to apply quite a lot of flour to prevent it from sticking. Otherwise, cutting out the shapes is impossible.   I dusted quite a bit of flour on my counter, placed the dough on top and dusted with flour heavily on top of the dough as well.  I had to do this about 3 times before my dough became workable.  Cutting out shapes was a breeze after that.  Also, divide the dough into two, and keep half in the refrigerator while you cut out shapes from the other half.  This also helps.

Helga

Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

Snowflake Gingerbread Cookies

I always end up making Gingerbread Cookies because my mom likes them so much, and I do love how my kitchen (whole apartment) smells when I bake them. I tried this recipe this year, which only varies in the amount of molasses from last year’s recipe.  Either one of the recipes are delicious, but of course these do taste a bit more like molasses…personally, I like them better.

Gingerbread Cookies (Version 2)

Makes 60 cookies
(using Wilton’s snowflake cookie cutter)
Recipe from All Recipes

3 cups (390 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses (To prevent the molasses
from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Procedure:

  1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
  2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined.
  3. Gradually add the flour mixture beating until incorporated.Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
  4. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper and set aside while you roll out the dough.
  5. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a floured cookie cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart.
  6. Bake for about 8 – 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
  7. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

Gingerbread Cookies

Gingerbread Cookies are a traditional Christmas treat, they are a mixture of spices, brown sugar and molasses.  Sometimes, I haven’t been able to find molasses, so I use dark corn syrup instead.  The traditional cookie shape for this dough are gingerbread men, but you can make them into stars, or rounds.  I like to drizzle melted chocolate on top, or use royal icing.   You can also try them with a lemon glaze.

This dough will get very soft if you leave it out of the refrigerator, so work in two batches.  Cut the dough in half, cut out the shapes of your first half while the other is in the refrigerator. Otherwise, you will not be able to lift the shapes from your counter.

This year I made snowmen, stars, circles, trees and candy canes with one recipe.  I used royal icing and melted semi sweet chocolate to decorate.

Helga

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