Whatcha Makin' Now?: Gingerbread Cookies


Tuesday, December 4, 2012

Gingerbread Cookies

Yesterday I shared a recipe for the Coconut Macaroons I made as part of a cookie exchange with fellow bloggers.  And now for the other treat I made for Dawn - Gingerbread Cookies.

I was just waiting for the perfect time to make these and this was it.  I bought these ABC (already been chewed) cookie cutters a few years ago and the HUGE Gingerbread Boy and Girl cutters an estate sale for a $1.00 each.  Notice the year - made in 1983....I was one.  Love them!

These cookies have just enough spice without being too much.  The red hots as decorations also make for an added punch of flavor.  I went pretty simple with the decoration but you could definitely frost them completely and decorate even more.  These would be perfect cookies to leave for Santa too!

Gingerbread Cookies

3 ¼ cups flour
3/4 tsp baking soda
1 TBSP ground ginger
1 TBSP ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cup (1 ½ sticks) unsalted butter (room temperature, softened)
1/2 cup dark-brown sugar, packed
1 large egg
1/2 cup unsulfured molasses
optional: red hots, sprinkles, icing

In a large bowl, sift together flour, baking soda, and spices.  Set aside.

Cream the butter with an electric mixer. Add sugar and beat until fluffy. Mix in egg and molasses.  Gradually add the flour mixture and combine on low speed.  Don’t be afraid to use your hands it dough is too thick.  Divide dough in thirds; wrap each in plastic wrap.  Chill for at least 1 hour or overnight to firm up dough. Before rolling out, let sit at room temperature for 5-10 minutes.  If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

Preheat oven to 350 degrees. Place one of the dough sections on a lightly floured surface.  Using a rolling pin, roll dough 1/8 inch thick.  Use a cookie cutter to cut into desired shapes.  Place red hots as button prior to baking, if desired.  Continue same process with the next two dough sections.    

Transfer to parchment paper lined baking sheets.  Bake until crisp but not darkened, 8 to 10 minutes.  (Time could vary depending on cookie cutter size.) Remove from oven.  Let sit on cookie sheet for 5 minutes before transferring to cooling rack.  Decorate as desired.