0 0
Gingerbread Cookies

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 1/2 sticks lightly salted butter, softened the foundation
1 2/3 cups sugar the foundation
1 orange, zested the foundation
4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed The dry ingredients
1 1/2 teaspoons baking powder The dry ingredients
1/2 teaspoon baking soda The dry ingredients
1 tablespoon ground dry ginger The dry ingredients
1/2 teaspoon ground nutmeg The dry ingredients
1/2 teaspoon ground allspice The dry ingredients
2 teaspoons ground cinnamon The dry ingredients
1/4 teaspoon ground cloves The dry ingredients
1/2 teaspoon kosher salt The dry ingredients
2 eggs The wet ingredients
1/2 cup dark molasses The wet ingredients
1 lemon, juiced The wet ingredients
1 cup powdered sugar Easy Orange Frosting
Finely grated zest of 1 orange Easy Orange Frosting
2 tablespoons freshly squeezed orange juice Easy Orange Frosting
1/2 teaspoon orange liqueur Easy Orange Frosting
1/4 teaspoon light corn syrup Easy Orange Frosting

Gingerbread Cookies




This recipe has been in my family for a long time. The smell will send friends and family running for the warmth of the kitchen. A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception.
Easy Orange Frosting, recipe follows
In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.
Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.
In another bowl, whisk together the eggs, molasses and lemon juice.
Preheat the oven to 350 degrees F.
When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.
Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick.

Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.
Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more “tough” because the dough will have been worked a little more than the others.
Why not have a little frosting on your gingerbread?
In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.
Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.
The Variation:
I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes.
These cookies are so beautiful, they can stand alone. Or…make gingerbread sandwiches using the above frosting as the filling…
Recipe courtesy of Alex Guarnaschelli


Your diet is a bank account. Good food choices are good investments.

Christmas Cake
Christmas Cake

Add Your Comment