Gingerbread Cookie Recipe

Posted on November 23rd, 2010 in Decorated Cookies, Recipes, Tutorials

Decorated Nutcracker Cookies

I couldn’t resist; a few weeks ago I put up a Christmas tree (yes, I know, ahem, a few weeks ago), with some of these nutcracker ornaments.

This little guy got me thinking about nutcracker cookies.

Or cookie I should say.  I only ended up making the one… He took a little longer than usual to finish.  This pic shows the beginning stages of decoration.

Since I’m not very skilled at drawing (or adept at chosing the right side of the cookie apparently), I used an image of Christmas stickers with my KopyKake projector.  First piped the dark outlines, then flooded the first layer.  After that dried I added more layers of detail.

I’m thinking I’d like to try another one with him {below} as the inspiration:

Gingerbread has never been my favorite cookie, but I do like the taste of the recipe I use from my sister-in-law.  It had a bit of a ‘bite’ to it originally (spicy), so I’ve changed it a bit over the years to make it a little more neutral.  (Especially for kids!)  If you like a bit more of a ‘kick’, add one teaspoon more of the ginger, cinammon and cloves and one teaspoon of pepper.

It’s a great recipe for gingerbread houses as well.  If you’d like to try it out, check out the recipe below.

For the royal icing recipe, click here.

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Gingerbread Cookie Recipe

 

For the printer-friendly version, click here.

Ingredients:

800 g all-purpose flour

1 teaspoon baking powder  *do not use baking powder if you do not want cookies to spread/rise

250 g unsalted butter

1 cup packed dark-brown sugar

3 teaspoons ground cinnamon

3 teaspoons ground ginger

1 teaspoons ground cloves

1 teaspoon salt

2 large eggs

1 cup molasses

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Instructions:

 

1.     In the bowl of an electric mixer fitted with the paddle attachment; mix butter and brown sugar on medium speed until fluffy.

2.     Mix in spices first, then eggs and molasses. Reduce speed to low.

3.     Sift together flour, salt and baking powder and add to bowl; mix until just combined.

4.     Wrap dough in a disc shape in saran wrap. Let it rest by refrigerating until cold, about 1 hour.

5.     Preheat oven to 350 degrees Fahrenheit. Roll out dough on a lightly floured work surface or between two sheets of parchment paper to about 1/4-inch thick.

6.     Cut shapes out with cookie cutters and place them approximately 2 inches apart on baking sheets lined with parchment paper.

7.     Refrigerate until firm; at least 15 minutes to 1 hour.

8.     Bake cookies until lightly golden; 12 to 14 minutes. Let cool on sheets on wire racks.

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Happy baking!

xo,

Marian

219 Responses to “Gingerbread Cookie Recipe”

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