GINGERBREAD COOKIES

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Gingerbread Cookies image

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.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h5m

Yield about 6 dozen cookies

Number Of Ingredients 21

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

Steps:

  • 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.
  • 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...

Attiya Addae
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Overall, I thought these cookies were pretty good. They were easy to make and they tasted good. I would definitely make them again.


Hasan alom
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These cookies are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.


Sohail Ahmed Golra
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These cookies are so cute! I love the way they look with the royal icing decorations.


Tlhoriso Machete
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I love the smell of these cookies baking in the oven. It fills the whole house with a festive aroma.


laff houz
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These cookies are a holiday tradition in my family. We make them every year and they're always a hit.


Ibrahim Muzza
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Not bad, but not great either. I think I'll try a different recipe next time.


Claire Simpson
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These cookies are so easy to make and they taste amazing! I love that I can use cookie cutters to make them into fun shapes.


Amanda Stahl
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Delicious! I love the chewy texture and the perfect balance of spices.


subbrn
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These cookies were a disaster! They spread out too much and were too thin. I had to throw the whole batch away.


Tsepiso Mokake
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I've made these cookies several times and they always turn out perfect. They're a family favorite!


Eliza Strimbeanu
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Meh.


Daniella Williams
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These cookies are the perfect holiday treat! They're festive, delicious, and easy to make. I love the combination of spices and the chewy texture.


Camila Evalina
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Not a fan. The cookies were too dry and the flavor was bland.


SHEMIAH SIMAKA
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Easy to make and delicious! I used dark chocolate chips instead of raisins and they turned out great.


Taisal Uddin
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These gingerbread cookies were a hit at my holiday party! They were perfectly spiced and had a lovely chewy texture. I'll definitely be making them again next year.


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