Posts Tagged ‘gingerbread cookies’
December 9, 2013 by Emily
This weekend my older sister came to visit and help me decorate my christmas tree. Our day consisted of the pandora christmas stations, watching The Nightmare Before Christmas and drinking a little — ok a lot– of wine. But we also needed nibbles! So before the decorating extravaganza started we made some roll out cookies , and since the season demands it… they were gingerbread!
This recipe is a good balance between a firm roll out cookie and a chewy gingerbread cookie… just the way I like ‘em!
What you’ll need to make about 3 dozen 4 inch cookies:
5 1/2 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoon salt
5 teaspoons ground ginger
5 teaspoons pumpkin pie spice
1 cup unsalted butter, at room temperature
1 cup packed dark brown sugar
2 medium eggs
12 oz molasses
Whisk together the flour, baking soda, salt and spices together in a large bowl. set aside.
In the bowl of a stand mixer cream the butter and sugar together at medium speed with the paddle attachment until fluffy. Add the eggs and molasses, mixing until combined.
Lower your mixers speed and add the flour and spice mixture mixing until combined. Make sure to stop and scrape the bowl down every so often to ensure everything is getting mixed nicely.
Divide dough in 2, flatten into disks, wrap and chill for at least 2 hours.
When you’re ready for cookies, preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
Roll your dough on a heavily floured surface to 1/4 inch thickness. Cut out your cookies and place onto the baking sheet, leaving 1/2 inch between each cookie. Bake 12-14 minutes until firm, remove from the pan and cool on a rack.
I used royal icing to add some decoration and expression to my gingerbread men, but if you don’t have the patience for that, don’t worry! They’re super yummy sans icing too!