18 December 2009

Gingerbread Cookies

Man, these smelt wonderful while cooking...
I had never made gingerbread cookies, and to be honest, I haven't eaten that many either. I ended up doing a random search of Food Network and picked the first recipe that caught my eye, and after a few changes, it worked out fine. I had to add a little extra liquid to them because the batter ended up being so sift, and I undercooked them by 3 minutes to keep them on the softer side. They came out pretty good, but not as spicy as I would have preferred. I recommend using an extra 1/4 teaspoon of ginger and cinnamon each, which I have reflected on the recipe below.
something for everyone
I've sent these out (along with a new batch of pretzels) to a group of friends in western upstate New York. Most of them live away from their families, so I'm thinking they could use a care package.
I can't get enough of the dino cookie cutters
Gingerbread Cookies
Printable Recipe
Adapted from Paula Deen
  • 3/4 cup packed dark brown sugar
  • 1 stick butter or margarine, softened
  • 2 large eggs
  • 1/4 cup molasses
  • 3 1/2 cups all-purpose flour, plus more for dusting work surface
  • 2 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  1. Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined.
  2. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt.
  3. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
  4. Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
  5. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable.
  6. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with cookie cutters. You can re-roll the scraps.
  7. Using a spatula, transfer the cookies from the board to the prepared cookie sheets. Refrigerate for 20 minutes
  8. Bake for 15 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.
Royal Icing
Printable Recipe
By Kacey's Kitchen
  • Confectionery sugar
  • Meringue powder (optional)
  • Water
Quantities vary
  1. Add about a cup of confectionery sugar to a bowl with about 2 teaspoons of meringue powder if you are using. Add very small amounts of water until desired consistency is reached.
  2. For outlining, you would like the icing to be very thick. Add more water to icing in order to 'flood' cookie.
  3. Add more confectionery sugar to thicken icing, or let stand a few minutes.


  1. I found your cookies on Food With Style, and I just wanted to say your gingerbread men have made me smile for the first time today! I LOVE them.
    Sweet Wishes,
    Mlee at Foodie Friday