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Generous gingerbread so sweet and delightful from the kitchens of
goldhart
I usually only do gingerbread for Christmas, but I love this recipe and had a craving this spring, so I made these for Easter this year (yes, that was awhile ago x3; )...I only had three cookie cutters that might be considered Easter-y, so I decided to make some dinosaur, alligator, and snail cookies as well.
Cookies:
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter - room temperature
1/4 cup vegetable shortening - room temperature
1/2 cup packed light brown sugar
2/3 cup unsulfured molasses
1 large egg
Preheat oven to 375 F (but only once you're ready to actually bake the cookies!)
Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a bowl. Or, if, like me, you don't have a sifter, you can mix them together using a fork or a whisker. Set aside.
Using an electric mixer, beat the butter and vegetable shortening until well-combined. Add the brown sugar and beat until the mixture is light in color and just slightly fluffy. Beat in the molasses and egg. (Tip: Crack the egg into a small bowl on its own first so that if it's gone bad, you can find out before you spoil the dough!) Gradually mix in the flour mixture to make a stiff dough.
Divide the dough in half and wrap each half in plastic (or put it in a jumbo plastic sandwich bag, or wrap in tin foil if you're like me and forget to check and see if you have plastic wrap before you start making the dough - keep in mind this may result in picking foil out of your dough later). Put it in the fridge to chill for about three hours.
When you're ready to bake, take out one disk at a time, let it sit for ~10 minutes until it's workable and doesn't crack when you try to manipulate it. Flour your rolling surface and roll it out. You can either flour your rolling pin, or you can put down parchment paper on top of the dough and roll it out that way; remember the less extra flour you use, the tastier your cookies will be! To this end, I also recommend splitting each half-dough in half again and only rolling out one at a time, as you'll end up with less over-floured wasted dough at the end.
Bake until the edges of the cookies are set and crisp, about 10-12 minutes depending on your oven and how thick you made the cookies. If your oven has a convection bake option, you can just leave them for that whole time; if not, you may want to switch the trays between top and bottom rack halfway through that time. Let cool on sheets for 2 minutes, then shift to wire cooling racks.
Once completely cool, you can decorate them! This is the best part of gingerbread cookies (besides the part where you eat them). You can buy icing from the store, orrrr you could use this homemade icing recipe!
Icing:
~1 cup confectioners' sugar
~2 teaspoons milk
~2 teaspoons light corn syrup
1/4 teaspoon almond extract (or any other flavor - almond is my favorite, but artificial rum flavor also goes well, and if all you have/what you prefer is vanilla extract, that's fine too)
In a small bowl, stir together confectioners' sugar and milk until smooth. Mix in corn syrup and almond extract using a fork until icing is smooth and glossy. DO NOT use an electric mixer - it will take much longer and the powdered sugar will go everywhere. Trust me.
Simple, right? Those numbers up there are approximate. I recommend starting with those amounts; it will probably be VERY thick. At that point, add more corn syrup and milk until it reaches the consistency that you want. This is my go-to icing recipe, and I adjust it based on the results I want; with gingerbread cookies, I tend to make at least one batch that's on the wetter side, to dip or brush onto some of the cookies. For decorating with designs, you'll want it on the stiffer side. If you don't have any decorating bags or anything like that, you can make one by cutting the corner out of a sandwich bag, or rolling+taping up wax or parchment paper into a tight cone and cutting a tip.
Please fave and comment on the original submission: click here
Allergy warning – recipe contains dairy & egg products
Generous gingerbread so sweet and delightful from the kitchens of
goldhart******************************I usually only do gingerbread for Christmas, but I love this recipe and had a craving this spring, so I made these for Easter this year (yes, that was awhile ago x3; )...I only had three cookie cutters that might be considered Easter-y, so I decided to make some dinosaur, alligator, and snail cookies as well.
Cookies:
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter - room temperature
1/4 cup vegetable shortening - room temperature
1/2 cup packed light brown sugar
2/3 cup unsulfured molasses
1 large egg
Preheat oven to 375 F (but only once you're ready to actually bake the cookies!)
Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a bowl. Or, if, like me, you don't have a sifter, you can mix them together using a fork or a whisker. Set aside.
Using an electric mixer, beat the butter and vegetable shortening until well-combined. Add the brown sugar and beat until the mixture is light in color and just slightly fluffy. Beat in the molasses and egg. (Tip: Crack the egg into a small bowl on its own first so that if it's gone bad, you can find out before you spoil the dough!) Gradually mix in the flour mixture to make a stiff dough.
Divide the dough in half and wrap each half in plastic (or put it in a jumbo plastic sandwich bag, or wrap in tin foil if you're like me and forget to check and see if you have plastic wrap before you start making the dough - keep in mind this may result in picking foil out of your dough later). Put it in the fridge to chill for about three hours.
When you're ready to bake, take out one disk at a time, let it sit for ~10 minutes until it's workable and doesn't crack when you try to manipulate it. Flour your rolling surface and roll it out. You can either flour your rolling pin, or you can put down parchment paper on top of the dough and roll it out that way; remember the less extra flour you use, the tastier your cookies will be! To this end, I also recommend splitting each half-dough in half again and only rolling out one at a time, as you'll end up with less over-floured wasted dough at the end.
Bake until the edges of the cookies are set and crisp, about 10-12 minutes depending on your oven and how thick you made the cookies. If your oven has a convection bake option, you can just leave them for that whole time; if not, you may want to switch the trays between top and bottom rack halfway through that time. Let cool on sheets for 2 minutes, then shift to wire cooling racks.
Once completely cool, you can decorate them! This is the best part of gingerbread cookies (besides the part where you eat them). You can buy icing from the store, orrrr you could use this homemade icing recipe!
Icing:
~1 cup confectioners' sugar
~2 teaspoons milk
~2 teaspoons light corn syrup
1/4 teaspoon almond extract (or any other flavor - almond is my favorite, but artificial rum flavor also goes well, and if all you have/what you prefer is vanilla extract, that's fine too)
In a small bowl, stir together confectioners' sugar and milk until smooth. Mix in corn syrup and almond extract using a fork until icing is smooth and glossy. DO NOT use an electric mixer - it will take much longer and the powdered sugar will go everywhere. Trust me.
Simple, right? Those numbers up there are approximate. I recommend starting with those amounts; it will probably be VERY thick. At that point, add more corn syrup and milk until it reaches the consistency that you want. This is my go-to icing recipe, and I adjust it based on the results I want; with gingerbread cookies, I tend to make at least one batch that's on the wetter side, to dip or brush onto some of the cookies. For decorating with designs, you'll want it on the stiffer side. If you don't have any decorating bags or anything like that, you can make one by cutting the corner out of a sandwich bag, or rolling+taping up wax or parchment paper into a tight cone and cutting a tip.
******************************Please fave and comment on the original submission: click here
Allergy warning – recipe contains dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 823 x 558px
File Size 981.1 kB
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