These are absolutely the best gingerbread cookies I have ever tried.
- Ready In:
- 2hrs 10mins
- 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
- 1 lb confectioners' sugar
- 3 large egg whites
- 1 drop lemon juice or 1 drop vinegar
- food coloring, if desired
- For the dough, sift the dry ingredients (except sugar) into a mixing bowl and stir or whisk well to combine.
- Beat the butter and sugar by machine and beat in the eggs, one at a time.
- Continue beating until the mixture is smooth, scraping down often.
- Beat in half the flour mixture, then stop and scrape down the bowl and beaters.
- Beat in the molasses, scrape again, and beat in the remaining flour mixture, just until combined.
- Divide 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).
- Chill the dough for at least 1 hour or until firm.
- Can be left overnight or frozen at this point.
- Set racks in the middle and upper thirds of the oven.
- Preheat the oven to 350°F.
- Roll the dough, one piece at a time, on a floured surface just to make the dough flat and even but not much thinner.
- The cookies should be 1/4 inch thick.
- Cut with floured cutters and arrange on the pans at an inch or two apart, to make room for expansion during baking.
- Repeat with remaining dough.
- Re-roll the scraps immediately or press together, chill and re-roll later.
- Bake the cookies for 8-10 minutes, until firm when pressed with a fingertip.
- (They won't have much extra color and should dent slightly when touched).
- Cool the cookies on pans a minute or two, then transfer to racks.
- Meanwhile, for the icing, combine the confectioner's sugar and egg whites in a mixing bowl and beat by machine until combined.
- Add the lemon juice or vinegar and continue beating till fluffy.
- Divide the icing into several small bowls and add the coloring.
- Keep plastic wrap pressed directly on the surface of the icing to prevent a crust from being formed.
- Use a pastry bag or spread icing on cookies to decorate.
- Use raisins, currants and other decorative sweet bits for extra garnish.
- If 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.
- Variation: Cut round cookies and sandwich them with some heated apricot jam.
- The variations are endless.
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This was my first time trying to make Gingerbread Cookies and they came out wonderful. The coloring, flavor and texture were perfect. I followed you instructions completely except I used the plastic wrap when I was rolling out the dough before cutting. That prevents any sticky to the rolling pin. Of course you have to work fast, as you stated or it just gets soft and sticky to cut. Thank you! I hope my child’s class enjoys them.
I found this dough to be terribly sticky...so sticky that it couldn't be manipulated, even after several hours of refrigeration. I followed the recipe exactly. My butter was soft (room temp), maybe that was the problem? The taste of the cookie was soft, and good. Great gingerbread cookie, not so much as a gingerbread man!
This recipe was easy to follow and simple to make. The results were AMAZING. They were an enormous hit where I took them. I had to use honey as I was unable to get my hands on the treacle but they were still amazing and I'm looking forward to trying again. I bought some marzipan and put a small ball that I flattened out on each cookie and then put a chocolate coated coffee bean on top of that and they were delicious. Thanks for sharing.
I can't believe I haven't reviewed this recipe until now. *smacks self in forehead* I've been using this recipe since I first joined RecipeZaar. That was way back before they changed the name to Food.com. This was a recipe by one of my favorite posters, Mean Chef; he posted it back in October of 2003. I have it printed out in my favorites notebook on my shelf, but I needed to share it with my daughter who is now all grown up and on her own and needed the recipe for herself. This is the recipe my 5 kids have grown up eating. We all love it and I still make recipes from Mean Chef's postings all the time. This makes a great tasting dough for cutouts or houses. Thanks Mean Chef for posting it all those years ago, and thanks to Kim D. for adopting it. :)