Gingerbread Cookies
Gingerbread Cookies are a beloved holiday treat that can only be truly enjoyed in the month of December, while listening to Christmas music.
Gingerbread Cookies are a beloved holiday treat that can only be truly enjoyed in the month of December, while listening to Christmas music.
- 1 tablespoon ground ginger
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 5 cups flour
- 4 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1 teaspoon freshly grated nutmeg (i always use whole nutmeg)
- 1 teaspoon allspice
- 1 1/2 teaspoons salt (i always use sea salt)
- 1 cup butter softened (2 sticks)
- 1 cup molasses
- Carbohydrate 1057.90365949042 g
- Cholesterol 918.195000621869 mg
- Fat 282.286341485854 g
- Fiber 6.99722483846473 g
- Protein 9.44793250301393 g
- Saturated Fat 177.07970239885 g
- Serving Size 1 1 Recipe (1601g)
- Sodium 30115.4647072293 mg
- Sugar 1050.90643465195 g
- Trans Fat 20.4300988915163 g
- Calories 6603 calories
Step-by-step
- Mix all dry ingredients together.
- Cream butter and both sugars together on medium high for 2 minutes. Add one egg and mix for one minute.
- Add molasses with mixer on low speed.
- Add dry ingredient and mix until just combined.
- On a well floured surface drop dough from mixing bowl.
- Divide into two piles. Flatten dough to 3/4 inch thick.
- Wrap disks in plastic and refrigerate 2 hours or over night.
- Preheat oven to 400 degrees F. Remove dough from fridge when ready. Let sit for 10 minutes. Unroll the dough, generously flour your surface and start rolling!
- Roll dough to a thickness of about 1/4 inch. Flour the cookie cutters, smile and start cutting.
- Place cookies on a cookie sheet covered with parchment paper. Bake for 8-12 minutes depending on the thickness and size of your cookies. (These 3 inch stars baked for about 9 minutes.) Remove from oven and let cool completely on a wire rack before frosting cookies.
- Decorate with royal icing (see Sugar Cookie post for recipe and instructions), butter cream or a simple milk glaze (milk and powdered sugar).
- Enjoy with loved ones, in December, while listening to Christmas music. Perfection!
- P.S. My favorite Christmas album this year in Michael Buble’s Christmas!! Fantastic!
The Resting Window
Refrigerating the dough for at least two hours solidifies the butter fats. This chilling period stops excessive spreading in a hot oven. Cold dough holds sharp cutter edges cleanly without warping. Let the disks sit on the counter for ten minutes before rolling to prevent cracking. Chilled blocks can be scaled down into smaller portions if handling a half batch.
High Heat Control
Setting the oven to 400 degrees Fahrenheit creates rapid outer crust set while maintaining a tender crumb inside. Parchment paper on the baking sheet prevents scorching on the bottoms. Watch the timer closely at the eight-minute mark. Thinner biscuits bake faster than thick ones. Remove pans immediately when edges turn light golden.
Cooling and Decorating
Transfer hot biscuits onto a wire rack right after baking. Air circulation cools the interior completely before icing touches the surface. Warm crumb moisture melts royal icing or glazes instantly. Store completely cooled biscuits in airtight containers between layers of parchment paper to retain crispness.
