Thursday, December 23, 2010

Holiday Gingerbread Cookies

My sister and I had a day of holiday baking after my recent return to the Pacific Northwest.  This means I baked, and she sat on the counter eating dough.  Still, sister bonding time is wonderful since we rarely see each other.  On our list was Gingerbread cut-outs, Holiday Fudge, and Mexican Wedding Cakes. Gingerbread is by far the least fattening of the three, hence its appearance on SG.

Gingerbread cut-out cookies are a beloved holiday treat, and one of the healthiest options.  Granted, this is stretching the word healthy, but when compared to your standard butter or sugar cookies, gingerbread uses spices and molasses for flavor and moisture which replace much of the butter and sugar.  These cookies are not too sweet which allows for copious frosting if desired, and they are on the spicy side.

Gingerbread Cookies
Adapted from
  • 2 ½ cups all purpose flour plus ¼ cup
  • ¼ teaspoon salt
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ cup plus 1 tablespoon unsalted butter (room temperature)
  • ½ cup granulated white sugar
  • 1 large egg
  • 2/3 cup unsulphured molasses (to prevent from sticking: spray measuring cup with cooking spray prior to measuring)
1.       In a large bowl, combine 2 ½ cups flour, salt, baking soda and spices
2.       Beat butter and sugar until creamed (light and fluffy)
3.       Add egg and continue beating until combined, add molasses and continue beating until fully combined
4.       Gradually add flour and spice mixture until all combined. 
5.       Add last ¼ cup of flour or less until dough begins to clump together, but is still slightly sticky
6.       Make into two balls, and refrigerate 1 hour
7.       Roll out to ¼ inch thickness and cut into shapes
8.       Place on baking sheet and bake 6-8 minutes at 350 degrees

  • 4 tablespoons butter, softened
  • 2 tablespoons milk
  • confectioner's sugar
1.       Beat together butter with milk.  Add confectioner's sugar until desired consistency.  If too thick, add more milk. 
2.       For a cheaper pipette: cut the corner off a sandwich bag, and fill with icing.

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