Gingerbread Cookies
by Joanne Chang
Lightly flour the sharp edge of your cookie cutters to keep the dough from sticking.
Visit the Guide to Christmas for more holiday recipes and tips for perfect Christmas cookies.
Yields about 3 dozen 4-inch-tall gingerbread people.
To learn more, read the article:
A Sweet Holiday Gift
14-1/4 oz. (3 cups plus 2 Tbs.) unbleached all-purpose flour
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. table salt
3/4 lb. (1-1/2 cups) unsalted butter, softened at room temperature
1 cup very firmly packed light brown sugar
1/4 cup molasses
1 large egg
Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to
use the proper technique when filling your measuring cups.
Sift together the flour, cinnamon, ginger, baking soda, cloves, and salt. Using a stand mixer with the paddle attachment, beat the butter, brown sugar, and molasses on medium until light and fluffy, about 5 minutes. Beat in the egg until thoroughly combined. Scrape the bowl with a rubber spatula. With the mixer on low speed, slowly add the flour until blended. Divide the dough, wrap each half in plastic, and chill until firm enough to roll, about 1 hour.
Position a rack in the center of the oven; heat the oven to 350°F. Lay each piece of dough between two long sheets of parchment or waxed paper. If the dough is very firm, let it sit until pliable. Roll it to about 1/8 inch thick. Peel off the top layer of paper and cut out cookies with a cookie cutter. Put the sheet of dough in the freezer for a few minutes until the dough firms enough to easily transfer the cutouts to ungreased cookie sheets (space them about 2 inches apart). Gather and reroll the scraps. Bake until the edges are golden brown, 10 to 12 min. Let cool on the sheet for 1 minute before transferring the cookies to a rack to cool.
The cookies can be stored in an airtight container for three to four days.
photo: Scott Phillips
From Fine Cooking 68
, pp. 86d
December 1, 2005
