Gingerbread Cookies
Aren’t they cute? I used to think that I didn’t like gingerbread cookies. But a few years ago at an office pot-luck, one of the staff colorists (I used to design the web site for a hair color company) shared her homemade gingerbread cookies and I was an immediate convert. I like this recipe from King Arthur Baking. They’re gorgeously spiced with ginger (naturally), cinnamon, and cloves, and sweetened with brown sugar and molasses so they have a little bit of a chew to them. Delicious. You’ll definitely have trouble stopping at one.
Things to know:
The cookie dough comes together very easily. Once you’ve melted and cooled the butter-sugar mixture it’s essentially a stir together recipe. The dough is pretty sticky though, even once chilled, so I rolled it out between 2 pieces of parchment paper to avoid it sticking to my rolling pin. I then stamped out the shapes, and put it back in the refrigerator to firm back up a bit before I peeled away the excess dough from around the gingerbread men.
Gingerbread Cookies Recipe:
Recipe:
https://www.kingarthurbaking.com/recipes/gingerbread-cookies-recipe
Yield:
The recipe says 3½ dozen, 3-inch cookies. My cookie cutter is larger, more like 5-inches tall, and I halved the recipe, so I got around 20 cookies.
Difficulty:
Easy, just make sure your dough is well-chilled when cutting it out. See my tips above.
