Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

This recipe is great for making gingerbread boys and girls. The molasses give the cookie a rich flavor and dark color, and the combination of spices is perfect. The aromas while the cookies bake is heavenly! The cookies are chewy and taste amazing. I bought three sets of cookie cutters from Tovolo: Ginger Girls, Ginger Boys, and Winter Wonderland to use with this recipe. I purchased Wilton Icing Decorations with small gingerbread boys for the round cookies. To decorate, I used confetti, sugar pearls, and silver dragees, flower decorations, etc... For the 2 different icing recipes (one egg-free), see my post Christmas Cookies above. I found the recipe via Pinterest on the King Arthur Flour website. See below.

Yield: About 2 1/2 - 3 Dozen Cookies 

Gingerbread Boys and Girls

Ingredients
3 1/2 cups King Arthur Unbleached All-Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Coarse Salt

2 teaspoons Ground Cinnamon

2 teaspoons Ground Ginger

1/4 teaspoon Ground Allspice

3/4 cup Unsalted Butter

3/4 cup Dark Brown Sugar, packed

3/4 cup Molasses

1 XL Egg

Gingerbread Cookies

Directions
In a large bowl, whisk together the flour, baking powder, and salt; set aside.

In a small bowl, combine the cinnamon, ginger and allspice; set aside.

In a saucepan on low heat, melt butter, and then with a spatula stir in the brown sugar, molasses, and spice mixture.

Transfer to a large bowl and let cool completely, and then beat in egg. Make sure this has cooled all the way. If not, you will scramble the egg.

Add flour mixture to molasses mixture, and combine with a spatula, and work until it forms dough. You may also use your hands if you prefer.

Divide dough in half, cover with plastic wrap and chill in fridge for 1-2 hours or overnight.

Line baking sheets with parchment paper.

Tovolo Winter Wonderland Cookies

Heat oven to 350°F.

Roll out dough in between two sheets of parchment paper to prevent the dough from sticking to rolling pin.

Dip cutters into a little flour, and shake off excess. Use a small brush once you have the cut shapes on baking sheets to remove the flour.

Cut out shapes and place on baking sheets and freeze for 10 minutes so they cookies hold their shape as they bake.

Bake for 8-12 minutes until they feel firm. My cookies baked in 10 minutes.

Wait 2-3 minutes and then ransfer to wire racks to cool.

Decorate with icing and sprinkles, sugar pearls, etc...

For the Gingerbread Cookies recipe, please visit King Arthur Flour:
http://www.kingarthurflour.com/recipes/gingerbread-cookies-recipe

Enjoy!

-Sophia/Two Frys