Monday, August 5, 2013

Gingerbread cookies

These were so delicious! Soft, flavorful and had a great time making them :) We left out the pepper and the orange zest, but I think it would be interesting to try it with it another time which is why I left them on. But we rolled them out to about 1/4 inch thick and cooked them for 8 minutes, they were delicious. :)

Gingerbread Cookies

Makes: 24-36 cookies

3-1/2c flour
1t baking soda
1-1/2t cinnamon
1-1/2t ground ginger
1t allspice
1/2t ground cloves
1/2t ground black pepper
1/2t salt
1/2c butter
1/4c shortening
2/3c brown sugar
2/3c molasses
1 egg
1/4t fresh orange zest

  1. Into a large mixing bowl, sift together the flour, soda, spices, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and brown sugar until fluffy and well-combined. Add the molasses, followed by the egg and orange zest, beating until smooth. Scrape the sides and bottom of the bowl and mix again until combined. With the mixer on low, gradually add in the flour/spice mixture until it all comes together. Cover and refrigerate for at least an hour.
  3. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
  4. Dust your work surface and rolling pin with flour. Roll the dough out to 1/8-1/4 inch thickness (thinner for crisp cookies, thicker for soft, chewy cookies). Using your favorite cookie cutters, cut the dough into shapes and place on the prepared baking sheets. Roll, cut, and repeat with the remaining dough. Bake in the preheated oven 7-9 minutes or until just cooked through but still soft (mine were perfect at 8 minutes). Carefully remove cookies to a cooling rack. 
Royal Icing
Source: (this is a great tutorial for gingerbread)
Makes: enough for maybe 42 - 50 cookies

2 egg whites
1/4 tsp cream of tartar
~ 2-3 cups powdered sugar

Beat the egg whites with the cream of tartar until stiff peaks form. Add in icing sugar and beat until the icing is thick. Pipe onto cookies as desired.

No comments: