The Most Wonderful Gingerbread Cookies
This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.
This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon ground ginger
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla
- 1/4 teaspoon ground cloves
- 3 cups all-purpose flour
- 1/2 cup molasses
- 6 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 1 3/4 teaspoons ground cinnamon
- 1 teaspoon finely grated lemon zest (optional)
- Carbohydrate 24.0208464003608 g
- Cholesterol 31.9007291662525 mg
- Fat 9.05488050360705 g
- Fiber 0.540530907985073 g
- Protein 2.09398010581374 g
- Saturated Fat 5.5887564826207 g
- Serving Size 1 1 5inch tall cookie (48g)
- Sodium 252.516383929728 mg
- Sugar 23.4803154923757 g
- Trans Fat 0.695183352493487 g
- Calories 185 calories
Step-by-step
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375 degrees.
- Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter-- the gingerbread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
- I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
The Most Wonderful Gingerbread Cookies: A Holiday Tradition
The aroma of gingerbread cookies baking fills my kitchen every holiday season, a scent so comforting and evocative of cozy nights and family gatherings. This recipe, a cherished family heirloom adapted from the legendary Joy of Cooking, has become a staple in our home. It’s more than just a recipe; it's a tradition, a tangible link to generations past, and a guaranteed crowd-pleaser that vanishes faster than you can say "Santa Claus."
What sets this recipe apart is the dough itself. It's wonderfully firm, making it a joy to work with, even for those less experienced in the art of cookie baking. The process of rolling it out, cutting the shapes, and arranging them on the baking sheet becomes a meditative ritual, a welcome escape from the hustle and bustle of the holidays. And the smell? Oh, the smell! It's a fragrant symphony of warm spices, a true olfactory delight that instantly transports you to a world of holiday cheer. The subtle hint of lemon zest adds a surprising touch of brightness, balancing the warm, earthy notes of the gingerbread.
The beauty of this recipe lies in its versatility. Do you prefer crisp, delicate cookies that practically melt in your mouth? Roll the dough out thinly. If you're a fan of softer, chewier cookies, roll it out a bit thicker. The baking time is also flexible, allowing you to fine-tune the texture to your exact preferences. I find that the magic number is somewhere between 7 and 10 minutes, depending on the thickness and your oven's temperament.
Beyond the delicious taste and texture, the gingerbread cookies also offer endless decorating possibilities. A simple dusting of powdered sugar provides an elegant, understated finish. For a more elaborate touch, why not try piping intricate designs with royal icing? Get creative, let your imagination run wild, and use the cookies as a canvas to express your artistry. This is a chance to create personalized edible masterpieces, adding a unique, handcrafted touch to your holiday celebrations.
The recipe is remarkably forgiving, even for beginners. The dough’s firmness ensures easy handling, minimizing the frustration of sticky messes. Even with the high humidity in Florida, I've never encountered issues with overly sticky dough, provided I diligently follow the crucial step of letting it rest for at least two hours. This resting period is key to achieving the perfect consistency, allowing the gluten to relax and the flavors to meld. But trust me, it's worth the wait! The reward is a batch of cookies so incredibly delicious, you'll be tempted to hide them from the rest of the family.
This isn't just a recipe; it's an experience. It's the joy of creating something beautiful and delicious with your own two hands, the satisfaction of sharing your culinary creations with loved ones, and the warm glow of tradition carried through generations. So, this holiday season, gather your loved ones, put on some festive music, and let the magic of these gingerbread cookies fill your home with warmth, love, and the irresistible aroma of the holidays.
So gather your ingredients, preheat your oven, and prepare for a delightful baking adventure. These gingerbread cookies aren’t just a treat; they’re a memory in the making, a sweet tradition to share with those you cherish most. And remember, the best part is the warm feeling of giving –and receiving– this wonderful gift of homemade joy.
