Gingerbread Cookies: Take 2

Helga Glaesel de BlandingDecember 15, 2012

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

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 ⅔ cups molasses. I used half the amount of molasses and completed the ⅔ 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, Take 2

Makes 60 cookies
Adapted from All Recipes

Ingredients:
3 cups all-purpose flour
¼ teaspoons salt
¾ teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup unsalted butter, room temperature
½ cup granulated white sugar
1 large egg
⅓ cup molasses
⅓ cup honey

Procedure:

In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the egg, molasses and honey, and beat until well combined.
Gradually add the flour mix, beating until incorporated. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350ºF, and place rack in center of oven. Line two baking sheets with parchment paper and set aside while you roll out the dough.
On a lightly floured surface, roll out the dough to a thickness of about ¼-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-in. apart.
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.
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.

Have you made this recipe?

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