Gingerbread Cookie recipe
It's that time of year again for baking all sorts of baked goods. I though this year I would try to make Gingerbread Men/Woman to add to Xmas gifts. I bought a large size cookie cutter but don't have a recipe. Is there any that you would suggest that are wonderful and to die for? I like the one's that are chewy and moist that keeps well. Great for decorating and doesn't crumble and dry out to easily. I did read the boards and someone last year suggested the Gingerbread Snowflake recipe off of Epicurious, just wanted to see if there are other one's out there. Also, some of the reviewer's halved the molasses and added honey for the difference. Has anyone tried this? Is it worth it? Or is all molaases the way to go?
Also, I found a recipe on allrecipes that doesn't have molasses but adds butterscoth pudding. Is Molasses a must?
I just want to WOW the people who eat these cookies...but don't have a whole lotta time to try out different recipes before the holidays.
Here is the recipe that I have been using for a few years now. I don't remember where I got it, but it has always gotten "two thumbs up" from my tasters. I have never tried honey in the recipe, but in order to keep them moist, I try to underbake them just a little bit. Makes about 20 cookies.
3 cups flour
¾ cup packed dark brown sugar
¾ teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 ½ sticks unsalted butter, softened
¾ cup molasses
2 tablespoons whole milk
Royal Icing for decorating
In a food processor, process the flour, brown sugar, baking soda, spices, and salt until combined. Scatter the butter pieces over the flour mixture and process until the mixture resembles fine meal. With the machine running, gradually add the molasses and the milk; process until the dough is evenly moistened and forms a soft mass.
Scrape the dough onto a work surface and divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment paper. Leaving the dough between the papers, stack it on a baking sheet and freeze it until firm, 15 minutes (alternatively, refrigerate 2 hours or overnight).
Place oven racks in upper and lower thirds and preheat the oven to 350 F. Line baking sheets with parchment paper. Remove 1 dough sheet and the parchment paper. Cut the dough into shapes, transfer to a baking sheet, and space 1 inch apart. Bake the cookies until set in the center, 8-11 minutes, rotating positions halfway through. Cool to room temperature on a wire rack and decorate if desired.
Hope this helps.
I use a lebkuchen recipe from Germany and love it. Buttery yet firm when baked, easy to deco with royal icing. I keep them in tins, but they would last long wnough as package deco's to be eaten in a few days. Not soft, not crunchy, but in between. Wonderful flavor! One recipe makes 4 dozen med sized stars, hearts, etc. so would make maybe 2 dozen large g'bread figures.
After having tried so many different gingerbread cookie recipes, I've finally settled on Gale Gand's recipe, which I've made the past few years to rave reviews. I think the cookies have absolutely the perfect level of spice and I have always found them easy to roll out and cut. Below is a link to the recipe. However, I use all purpose flour instead of cake flour (which is what I always do, and with the same measurements) and unless you want a real cake-like cookie, I would suggest doing the same.
Do you have access to Rose Levy Berenbaum's Christmas Cookie cookbook? She has a gingerbread cookie recipe in there that is fantastic. I have turned a coworker on to them-was just discussing them today actually. We are both excited it is Christmas just so we can make it. It is a chewy cookie and quite easy to roll out.
This is a molasses recipe.