Gingerbread Cookies – The recipe!

Ok. Now that I have time. Man is Christmas busy. I’d like you to know that I’ve honestly just grabbed a bowl of chips and a half bottle of wine to write this. But thankfully it’s almost over and we can start worrying about new years plans and making up some never to be fufilled new years resolutions.

Hit the jump for the recipe!

The recipe is as follows:

  • 3 cups all purpose flour
  • 1/4 teaspoons salt
  • 3/4 teaspoon baking soda
  • 1 tsp ginger extract (or dried, or fresh if you’re feelin’ craazy!)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup  granulated white sugar
  • 1 large egg
  • 2/3 cup (160 ml) molasses

In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. (Less the ginger extract if you plan on using the liquid.)

With the paddle attachment on a standing mixer (or your arm with a spatula in it) cream the butter and sugar until fluffy.

Add egg, and molasses and mix until combined.

Gradually add the flour mixture and mix until combined.

 

Wrap dough in sarah wrap (or ghetto-ly in a bowl covered with a grocery store plastic bag, like I did) and refrigerate for anywhere from 2 hrs to overnight. You can even freeze the dough at this point.

Preheat oven to 350 degrees and place rack in center of oven. Line 2 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 1/4 inch.

 

Cut out desired shapes and place cookies about 1/2" - 1" apart, depending on the size of your cookies. I only had dinosaur, fish, mini gingerbread men and ice cream cone cookie cutters.

 

Luckily an upside down ice cream cone looks like a santa head, and dinosaurs LOVE eating gingerbread men!

Bake for 8 – 12 mins, again according to the size of your cookies. Smaller cookies will take less time to bake.

Allow to cool 1 min on the pan, then transfer to wire racks to cool. See my "distraught gingerbread men"

Martha Stewart Royal Icing:

(or use this recipe if you’re afraid of egg whites)

Makes about 2 1/2 cups

  • 2 large egg whites, or more to thin icing
  • 4 cups sifted confectioners’ sugar, or more to thicken icing
  • 1 lemon, juiced

Directions:

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

I didn’t have a lemon, so I left the juice out and it turned out fine.

I then coloured the icing and piped away! I have instructions on how to pipe royal icing here.

Allow icing to harden, pref overnight if you can.

Then share share share!! I recieved many compliments on these cookies!

Upside-down icecream cone santa face!

My army of well fed dinosaurs!

 

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8 responses to “Gingerbread Cookies – The recipe!

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