Haniela's: ~Gingerbread Cookies~

~Gingerbread Cookies~

Wednesday, December 8, 2010


I haven't made gingerbread cookies in ages , I usually make Honey Cookies which in way are like gingerbread, but no molasses is used, only honey.

This recipe requires to melt butter, sugar and spices together. I have done this a lot, and I truly believe that heat helps to release more flavor from the spices to create a deliciously tasteful cookie.A perfect treat for any time of the day. They also ship well.

I'm making some more today.
 Gingerbread Cookies
(printer friendly recipe)

 4 - 41/2 cups flour + more for dusting.
1 1/4tsp teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
21/4 teaspoons ground ginger
1/2 tsp  cloves
1/2 tsp nutmeg ( I recommend using a freshly grated one, it really makes a difference)
1/4 tsp white pepper
3/4 cup unsalted butter
3/4 cup brown sugar, packed
3./4 cup molasses(mild)
1 teaspoon salt
1 large egg


* when measuring molasses, simply spray measuring cup with some Pam, or very lightly brush with some oil. Fat helps to release all the molasses without you trying to scrape it from the measuring cup

Cookie Dough
On  low heat, melt butter, stir in brown sugar, molasses, salt and all the spices.
Once melted a incorporated, set aside and let cool to lukewarm. Once lukewarm, beat in the egg.
In a separate bowl, sift together  flour, baking powder and baking soda, and then stir with a whisk, give it a good stir, to make sure baking soda and baking powder are well distributed in the flour.
Add all of the flour mixture into the molasses mixture, stir and form the dough. Dough is somewhat soft, but with resting it will get firmer.
Divide dough in half, wrap and chill for at 3 hours, but you can prepare it ahead of time, even several days before the baking. It actually helps the dough to mature and get more flavorful.

Baking
Preheat oven to 350 F, line your baking sheet with parchment paper.

Work with one piece of the dough at a time.
I use a large silicone board to roll my dough, but you can use wooden board as well or granite top if you have one. Make sure your work surface is clean. Dust some flour under and on the top to prevent dough sticking  to the table and to your rolling  pin. Roll the dough as thin or as thick you like. I don't like it too thick nor too thin, somewhere around 1/4 inch thick. If you like more chewy cookie roll them out thicker
-another option how to roll out your dough, is to roll your dough with the help of a parchment paper, just place the dough between 2 pieces of parchment paper and using your rolling pin roll out the dough. This eliminates excessive use of flour.



Cut out desired shapes, cutting them as close to one another as possible to minimize waste.
  Transfer your unbaked cookies to your lined cookie sheets . Bake the cookies just until they're slightly brown around the edges 8 to 10 minutes, or until they feel firm. If using 2 racks to bake the cookies, rotate the sheets in half time. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough. 
Store in an airtight container.



Decorating
Eat plain or Decorate with Royal icing

I LOVE SNOWFLAKES
~Enjoy~
♥♥♥

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6 comments:

  1. Love that the gingerbread men are wearing bows to match your beautiful bow Christmas cookies & their little buttons are adorable:)

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  2. You do such amazing work! So inspiring! (I see your little bow design on the gingerbread men.) I have some gingerbread dough in the fridge right now:)

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  3. I went down too far to comment. The previous one was suppossed to be here!

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  4. Hey Haniela,
    I was trying to print this out to give your version a try, but I'm getting an error message that I can't print it. How can I print your recipes?

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  5. Thank you everyone for your comments.

    Glory, I'm not quite sure what is going on in that department. I have to find out, I tried to print it from my other PC and it I printed the whole page.
    In the meantime I included a printer friendly version under the recipe title, can you get it from there?
    Sorry about the trouble, hopefully I can fix it soon.

    ReplyDelete

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