Gingerbread Cookies

Gingerbread Men

I had an art teacher in college that changed every pronoun to a gender neutral term. Craftsmenship became craftspersonship, I’m sure you get the picture. Gingerbread Men, Gingerbread People, whatever, I just call them cookies.

You can go all out and put clothes and all sorts of decorations on the cookies. I prefer mine with minimal decoration and slightly undercooked, making them soft and chewy. If your using them for tree decorations you can leave out the spices and save some money.

Gingerbread Cookies Ingredients

The recipe and detailed instructions are at the end of this post. For this recipe we need all-purpose flour, unsalted butter, dark-brown sugar, baking soda, baking powder, ground ginger, ground cinnamon, nutmeg, black pepper, salt, eggs, and unsulfured molasses. Looks like we have it all. Ready, set, bake…

flour, baking soda, and baking powderWhiskedbutter and vanillacream the butter and sugar until light fluffyMix in spices and saltAll mixed

In a bowl, whisk together flour, baking soda, and baking powder; reserve.

In a mixer fitted with the paddle attachment, cream the butter and sugar until light fluffy. Mix in spices and salt. If you are grinding your own spices be sure to use the finest setting possible for greater flavor.

Add the eggsAll mixed inAdd the molassesAll mixed

Mix in the eggs and then the molasses. Both the eggs and the molasses should be rum temperature, if they are not they will not incorporate correctly with the butter.

Add flour, first thirdall mixedAdd flour, second thirdall mixedAdd flour, last thirdall mixed

Add the flour mixture in thirds on low speed until combined. The main reason to add in thirds at a low speed is to keep the flour from going all over your kitchen. If you have a mixer that has a top to stop the flour from going everywhere you can add it all in at once.

Divide into thirdsRefrigeratePlace on floured work surface

Divide dough in thirds, wrapping each part in plastic. Refrigerate for at least one hour. You can make the dough up to three days ahead of time and keep in the refrigerator until your ready to cut out your cookies.

Place one of the divided dough sections on a lightly floured work surface.

Roll to 1/8 thickCut out shapesplace on tray and bakeall baked

On a lightly floured work surface, roll dough 1/8-inch thick. If the dough is too cold it will crack around the edges, gently squeeze the cracks together and use the rolling pin over the dough to correct. Cut into shapes then transfer to a parchment lined baking sheet. Refrigerate for 15 minutes. If you dont refrigerate the cut out cookies they will spread and lose their shape while cooking.

Bake for 9-13 minutes at 350°F, or until slightly brown around the edges. Cool cookies on wire racks. Decorate with royal icing.

Recipe: Gingerbread Cookies

Print Recipe
Yield: 60 Cookies (2 1/2 inch – 6.4 cm)

Ingredients

  • 30 ounces (850 g) all-purpose flour
  • 8 ounces (227 g) unsalted butter, room temperature
  • 7 1/2 ounces (213 g) dark-brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoons nutmeg
  • 1 1/2 teaspoon finely ground black pepper
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 1 cup (237 ml) unsulfured molasses

Instructions

  1. In a bowl, whisk together flour, baking soda, and baking powder; reserve.
  2. In a mixer fitted with the paddle attachment, cream the butter and sugar until light fluffy. Mix in spices and salt, then the eggs and molasses. Add the flour mixture in thirds on low speed until combined. Divide dough in thirds, wrapping each part in plastic. Refrigerate for at least one hour.
  3. On a lightly floured work surface, roll dough 1/8-inch thick. Cut into shapes then transfer to a parchment lined baking sheet. Refrigerate for 15 minutes.
  4. Bake for 9-13 minutes at 350°F (177°C), or until slightly brown around the edges. Cool cookies on wire racks. Decorate with royal icing.

About Jeff

Graphic Designer in San Diego CA
This entry was posted in Baking, Cookies, Holiday and tagged , , , , . Bookmark the permalink.

One Response to Gingerbread Cookies

  1. pam says:

    Jeff, after making your Basque cake and finding it to be one of the most delicious treats i have ever eaten, I am definitely giving your gingerbread a try. And I am not waiting until next year!

    I am so glad i found your blog. You are doing a great job. And I thank you

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