Tuesday, December 9, 2008

Gingerbread II

{sketch by Chlo-bo}
Gingerbread Cookies


2 sticks unsalted butter, at room temperature
1 1/4 cup dark brown sugar, packed
1 large egg
2/3 cup unsulfured molasses
1 1/2 teaspoons vanilla extract
4 cups all-purpose flour (or 50/50 ratio of a.p. and whole wheat)
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice


1. Cream butter & sugar in bowl of an electric mixer on medium-high, until pale and fluffy. Lower the speed and add egg, molasses, and vanilla. Beat, scraping down sides of the bowl, until well mixed. In a seperate bowl, sift together remaining ingredients. On low speed, add dry mixture a cup at a time, mixing until just combined.
2. Divide dough into four disks, and wrap each in plastic. Refrigerate until firm, a few hours to overnight.
3. Preheat oven to 375 degrees. Roll out disks to 1/8 to 1/4 inch thick. Cut out cookies, rerolling scraps if desired. Place an inch apart on parchment lined baking sheets. With any remaining dough, cut out hair, clothing, or other adornments for gingerbread kids. Add details to cookies, and refrigerate 20 minutes.
4. Bake about 10-13 minutes, rotating pans half way through (thinner shapes require less baking time). Cool completely on wire racks.
5. Decorate with royal icing (use your favorite recipe), sanding sugar, and small candies (like mini m&m's).

{Gingerbread Boy and Star by Chayse}

{Gingerbread Girl and Christmas Tree by Chloe}

{Extras by Mommy}

1 comment:

kkmom said...

Thanks for posting the recipe! I need to try them this year.