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Gingerbread Cookies – Updated

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Gingerbread Cookies - Updated

Serves: This is a double recipe and makes 75-100 fairly large cookies. When I did a half-batch and made smaller 2″ and 3″ hearts, it still yielded about 50 cookies.

Time: This can be a 6-8 hour project if you use all of the dough, take your time cutting the cookies by hand (using a knife to cut around cardboard cut outs, like these wine bottles and glasses), and then taking your time to decorate. But if you are doing a half-batch of the ingredients below, plan about 30-45 minutes to make the dough, then it should be refrigerated for at least an hour, and plan for about 2 hours to make and decorate the cookies if you use standard cookie cutters, use both racks in your oven, and decorate very simply.

Inspired by: I’ve always thought gingerbread cookies at the holidays are fun. This time I wanted to try something that I haven’t seen before. I used a Martha Stewart recipe for the cookies and the icing and doubled it. However, I’m not a fan of being overpowered by molasses and all of the recipes I saw used quite a lot of it. I substituted one more egg and 3/4 cup of brown sugar for the second cup of molasses and was happy with the outcome.

Ingredients:

DOUGH

  • 12 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 cups (4 sticks) unsalted butter (take out of fridge early to soften)
  • 2 3/4 cups packed dark-brown sugar
  • 8 teaspoons ground ginger (if you like a strong ginger flavor, use two extra teaspoons)
  • 8 teaspoons ground cinnamon
  • 3 teaspoons ground cloves
  • 2 teaspoons finely ground black pepper
  • 3 teaspoons course salt
  • 5 large eggs
  • 1 cup unsulfured molasses
  • Fine sanding sugar or eatible glitter, for sprinkling

ICING

  • 4 large egg whites
  • 8 cups confectioner’s sugar
  • 2 lemons, juiced

ADDITIONAL SUPPLIES

  • Cookie cutters or cardboard cut outs of the shapes you want and a small sharp knife.
  • Non-stick cookie sheets.

Preparation:

  1. Sift or whisk together flour, baking soda, and baking powder into a large bowl. Set aside.
  2. Whisk together salt and spices in a small bowl. Set aside.
  3. In a large bowl, use an electric mixer to blend brown sugar and butter together until fluffy. Add the spice blend, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. You may need to finish mixing the dough by hand. Divide dough into six round balls, flatten to discs, and wrap each in plastic. Refrigerate until cold – about 1 hour.
  4. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to 1/4-inch thick. Use cookie cutters or trace around cardboard cut outs with a knife to create shapes. Space 2 inches apart on baking sheets and refrigerate until firm (about 15 minutes).
  5. Bake cookies until crisp, but not dark, 12-14 minutes. Immediately remove from cookie sheets and cool on wire racks.
  6. To make icing – beat egg whites until stiff but not dry. (Then reserve about 1/2 -1 cup of these stiff whites in a separate bowl). Add sugar (but reserve about 1/2 cup) and lemon juice; beat for 1 minute more. If icing is too thick, add more of the egg whites from the reserve. If it is too thin, add more of the sugar from the reserve. The icing may be stored in an airtight container in the refrigerator for up to 3 days.
  7. Ice the cookies after they are cooled. Put icing in a pastry bag fitted with a small plain round tip (such as a #2 or #4). Pipe designs and immediately sprinkle with sanding sugar before the icing dries. You can also take some of the icing and put it in a small bowl, add a bit of the reserved egg whites to thin it if needed, and paint it on with a small art brush. Let icing set at room temperature for about 1 hour. Store cookies between layers of parchment paper in an airtight container at room temperature for up to 5 days.

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