Making the Perfect Gingerbread Cookie

I love baking holiday cookies - orange cranberry cookies, snowballs, coconut macaroons, thumbprints, spritz…… ahhhhh…. I could go on and on. I love them all but, once in a while you just have to revel in recreating a classic! What conjures up happiness and nostalgia more than the classic gingerbread cookie? The answer is ‘nothing’ - after all, gingerbread is the quintessential classic holiday cookie.

Let’s get something straight! Classic doesn’t mean boring. In fact, you can freshen up the look of your entire cookie platter just by making fun changes with new cutters and choosing interesting shapes. Search on-line for fun cutters or cut your own shapes by using a pattern and an exacto knife. Think outside the box. For example, the elf and reindeer shapes (shown in the pictures) are actually pancake forms that I found at a local second hand store. They work perfectly as cookie cutters and their fun giant shapes delight everyone who sees them. I also love my large copper Christmas tree. It’s pretty shape is unlike most Christmas tree cutters and can be decorated in numerous ways.

Gingerbread Cookies - Roll out

Ingredients:

3/4 cup of butter
3/4 cup light brown sugar
1 egg
1/2 cup dark molasses
1/4 c water
2 teaspoons cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 3/4 cup all purpose flour

Directions:

Using an electric mixer with a paddle attachment, cream the butter and brown sugar together for approximately 2 minutes. Add the egg and continue to mix until combined. Scrape down the sides of the bowl and add the molasses and water. Stir until combined. Scrape down the sides of the bowl. Add all of the remainder ingredients and mix just until the dough becomes combined (not crumbly). Avoid over mixing. Remove the dough from the mixer and finish mixing by hand - if necessary. Divide the dough in half and form two discs. Wrap and chill for approximately 1/2 hour.

Preheat the oven to 350 degrees Fahrenheit in a conventional oven.

Remove the dough from the refrigerator and roll out dough to approximately 1/4 inch thickness. Cut out cookies and place on a parchment lined cookie sheet. Chill for approximately 1/2 hour prior to baking. Bake at 350 degree Fahrenheit in a conventional oven until the cookies are slightly brown around the edges. Although baking times will vary based on your oven and size and shape of your cookie, I suggest baking for ten minutes, rotating the pan in the oven and continue to check on your cookies every three minutes until done. My large cookies took approximately 16 minutes. Remove from oven and allow cookies to cool completely before decorating.

SUPER HELPFUL TIP ALERT: You can make and freeze the dough up to one month prior to baking. You may also make the dough, roll out on parchment and store (wrapped air tight) in the refrigerator up to three days before baking.

Royal Icing:

Ingredients:

4 cups of Powdered Sugar

3 Tablespoons of Meringue Powder

1/4 cup of water (slowly add more for desired consistency)

Directions:

Mix ingredients together until combined. Continue to mix if you would like to make your icing fluffier based on the effects that you desire. Place icing in a pastry bag or parchment bag for decorating. Get creative and have fun!