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 everyoneI'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 cuttersGingerbread Cookies
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
- Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined.
- Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
- Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
- 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.
- 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.
- Using a spatula, transfer the cookies from the board to the prepared cookie sheets. Refrigerate for 20 minutes
- Bake for 15 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.
By Kacey's Kitchen
- Confectionery sugar
- Meringue powder (optional)
- 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.
- For outlining, you would like the icing to be very thick. Add more water to icing in order to 'flood' cookie.
- Add more confectionery sugar to thicken icing, or let stand a few minutes.