Merry Christmas everyone! Since many of you are surrounded by dear family and friends I will keep this short and sweet. I just wanted to wish a magical holiday season and thank you all for reading. Warm holidays flavors such as cinnamon, ginger, molasses and cloves will tingle your taste buds in this gingerbread cookie recipe. Fill your home with the Christmas spirit with one of my favorite treats!
Baking is as much a Christmas tradition as caroling and stocking. These sweet and delicate cookies are wonderfully flagrant and make perfect cut-out cookies as they hold their shape when baked. In North America, molasses is a key ingredient for this delicious treats. Dark molasses used in this recipe comes from the second boiling of the sugar syrup and adds moistness, color and robust flavor to the baked goods.
This recipe makes a firm dough for rolling so don't be afraid to generously flour your rolling surface and rolling pin. Always chill the dough for at least one hour to avoid sticking. To prepare tender but not tough cookies avoid overworking the dough - either by over-mixing or re-rolling it too many times.
Regardless of whether you decorate these gingerbread cookies, they are amazingly delicious when paired with a hot drink such as caramel hot chocolate. The warm holiday aroma fills your home, greeting everyone who enters.
And remember “Our hearts grow tender with childhood memories and love of kindred, and we are better throughout the year for having, in spirit, become a child again at Christmas-time.” Laura Ingalls Wilder
Yield: 3 dozen cookies Time: 2 hours
- 375 g (3 cups) all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 24 tablespoons (1 1/2 cups) unsalted butter, at room temperature
- 1 cup brown sugar
- 1/4 cup dark molasses
- 1 egg, at room temperature
- decorating gel or royal icing for decorations
- In a medium bowl, combine the flour, cinnamon, ginger, baking soda, cloves and salt and set aside.
- In the bowl of the electric mixer, on medium-high speed, beat the butter, sugar and molasses until light and fluffy, for about 1 minute. Add the egg and mix to incorporate.
- Gradually, add the flour mixture, beating until incorporated.
- Transfer the dough on well floured surface and shape it in a ball. Divide the dough in 4 pieces and wrap each piece into a plastic foil and refrigerate for at least one hour or overnight.
- Preheat the oven to 175°C (350°F) and line a large baking sheet with parchment paper. Set aside.
- To prevent sticking, on a large, floured, piece of parchment paper, place in the center, a portion of dough. Dust the top of the dough with flour and place another piece of parchment paper on top. Roll out the dough to a thickness of about 1/8 inch.
- Flour different Christmas cookies cutters and cut out the gingerbread cookies. With a spatula, lift the cut-out cookies and place them on the prepared baking sheet.
- Bake for about 10 minutes or until they are firm and begin to brown on the edges.
- Remove the cookies from the oven and allow them to cool in the on the baking sheet for 1 minute. When they are firm enough, transfer them to a wire rack to cool completely before decorating.
Enjoy and Merry Christmas!
Tips and Tricks:
- Cookies can be stored in a airtight container for up to one week.
- If you don't have a pastry bag or a decorative or decorative tip to add icing, cut a small corner of a plastic bag and use that instead.