3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Coarse Salt
2 1/2 teaspoons Ground Ginger
2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Cloves
1/2 cup (1 stick) Unsalted Butter, softened and cut into cubes
3/4 cup Light Brown Sugar, packed
3/4 cup Molasses
1 Large Egg
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt; set aside.
Cream butter and light brown sugar in a hand held mixer or stand mixer with paddle attachment on medium speed; 1-2 minutes. Do not overmix.
Scrape sides of bowl with spatula and mix for a 10 seconds.
Add molasses and beat until incorporated, about 1 minute.
|Close-up of Gingerbread House; wafer paper design ordered from Fancy Flours|
|Brushing wafer paper with light corn syrup|
|Gingerbread Houses in progress|
Divide dough in half, cover with plastic wrap and chill in fridge for 1-2 hours or overnight.
Line baking sheets with parchment paper.
Heat oven to 350°F.
Roll out dough in between two sheets of parchment paper to prevent the dough from sticking to rolling pin.
Cut out shapes and place on baking sheets and freeze for 15 minutes so the cookies hold their shape as they bake.
Bake for 10-12 minutes until they feel firm. My cookies baked in 10 minutes.
|Wilton Icing Decorations - Gingerbread Boys|
See link below for Royal Icing recipe.
For the Gingerbread Cookies recipe, please visit Fine Cooking:
I was inspired by these cute Gingerbread Reindeer from Food Network:
I was inspired by these adorable Reindeer from One Little Project:
Please visit, Joy of Baking for the Royal Icing Recipe and Video Tutorial: