1/5 Photos of Gingerbread Cookies
2 hrs 10 mins
Kim D.'s Note:
These are absolutely the best gingerbread cookies I have ever tried.
My Private Note
Units: US | Metric
- 4 cups unbleached all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon clove
- 1/2 teaspoon baking soda
- 1/2 lb unsalted butter
- 2/3 cup light brown sugar or 2/3 cup dark brown sugar
- 2 large eggs
- 2/3 cup unsulphured molasses
- 1For the dough, sift the dry ingredients (except sugar) into a mixing bowl and stir or whisk well to combine.
- 2Beat the butter and sugar by machine and beat in the eggs, one at a time.
- 3Continue beating until the mixture is smooth, scraping down often.
- 4Beat in half the flour mixture, then stop and scrape down the bowl and beaters.
- 5Beat in the molasses, scrape again, and beat in the remaining flour mixture, just until combined.
- 6Divide the dough into several pieces and press each piece into a rectangle slightly more than 1/4" thick between 2 sheets of plastic wrap (this step is important).
- 7Chill the dough for at least 1 hour or until firm.
- 8Can be left overnight or frozen at this point.
- 9Set racks in the middle and upper thirds of the oven.
- 10Preheat the oven to 350°F.
- 11Roll the dough, one piece at a time, on a floured surface just to make the dough flat and even but not much thinner.
- 12The cookies should be 1/4 inch thick.
- 13Cut with floured cutters and arrange on the pans at an inch or two apart, to make room for expansion during baking.
- 14Repeat with remaining dough.
- 15Re-roll the scraps immediately or press together, chill and re-roll later.
- 16Bake the cookies for 8-10 minutes, until firm when pressed with a fingertip.
- 17(They won't have much extra color and should dent slightly when touched).
- 18Cool the cookies on pans a minute or two, then transfer to racks.
- 19Meanwhile, for the icing, combine the confectioner's sugar and egg whites in a mixing bowl and beat by machine until combined.
- 20Add the lemon juice or vinegar and continue beating till fluffy.
- 21Divide the icing into several small bowls and add the coloring.
- 22Keep plastic wrap pressed directly on the surface of the icing to prevent a crust from being formed.
- 23Use a pastry bag or spread icing on cookies to decorate.
- 24Use raisins, currants and other decorative sweet bits for extra garnish.
- 25If you'd like to use the cookies to hang on a Christmas tree, make a small hole near the top of the cookie as soon as they come out of the oven so you can get a narrow ribbon or string through.
- 26Variation: Cut round cookies and sandwich them with some heated apricot jam.
- 27The variations are endless.
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Nutritional Facts for Gingerbread Cookies
Serving Size: 1 (1773 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 332.8
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 6.0 g
- Cholesterol 43.0 mg
- Sodium 171.7 mg
- Total Carbohydrate 57.8 g
- Dietary Fiber 0.8 g
- Sugars 35.7 g
- Protein 3.9 g