November 22, 2013

Gingerbread Cookies

IMG_3420

If you follow me on Instagram or follow my hashtag #NYTMinthekitchen you might be aware of my recent obsession with baking. Nothing says Holiday like Gingerbread Cookies. So in honor of this  Holiday season, here's a classic gingerbread cookie recipe. 

IMG_3391


IMG_3396

Prep time: 40 mins  |  total time: 3 hours 30 minutes

This recipe makes 3 dozen medium size cookies. I used a circle cookie cutter for the shapes (a drinking glass works too). You can use other shapes; baking times will vary according to cookie size.

Ingredients

2 cups all purpose flour, plus more for rolling
2 teaspoons ground ginger
1 teaspoon ground cinnamon
2 teaspoon ground nutmeg  
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup unsulfured molasses
1/3 cup packed dark-brown sugar

For best results use raw spices and grind them in a spice/coffee grinder except for the nutmeg; this you will want grate on a microplane. For perfect cookies and neat edges; dip cookie cutter in flour before cutting out each cookie. Also note that this recipe called for an electric mixer, which I didn't have. I used a whisk instead. The cookies survived although I can't say the same about my arm :/ 


IMG_3400

1. In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer (I didn't have one so I use my whisk which worked out fine), beat room temperature butter and brown sugar until smooth. Beat in molasses and eggs. With mixer on low, add dry ingredients; mix just until a dough forms. place dough on floured plastic wrap; pat into an 8-inch square.Wrap well; chill until firm, 1 to 2 hours.  


IMG_3402

2. Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.

IMG_3405
IMG_3406

3. Loose dough from paper. Cut out shapes, and transfer to baking sheets. At this point you can decorate with sugar or sprinkles, as desired. 


IMG_3408

4. Bake until firm and edges just begin to darken, 10 to 16 minutes, depending on size. Cool completely on baking sheet and enjoy!


IMG_3413

Follow nytrendymoms on Twitter

Follow NY Trendy Moms 


1 comment:

  1. I love anything with ginger in, and looking for loads of recipes...This looks lovely, thanks for sharing...

    Simon

    ReplyDelete