11093 Gingerbread Cookies 1 hr 30 mins, plus time for the dough to chill 35 mins 42 (3-inch) cookies Fri Dec 05 06:14:00 -0800 2008 Fri Nov 13 16:24:05 -0800 2009 Easy American CHOW http://www.chow.com/recipes/11093 Sat, 14 Nov 2009 00:24:05 GMT Soft, chewy, spicy, and full-flavored Soft, chewy, spicy, and full-flavored. The sweet, warm, spiced notes of gingerbread cookies say holiday regardless of whether you decorate the cookies, and they’re doubly tasty when paired with a hot drink. We cut the cookies into circles here, but you could easily make them into any shape you desire; just be mindful that baking times change with the shape. And if you want to decorate them to resemble your favorite jailbird celebrity, along with assembling a jailhouse, check this out.

What to buy: There are various intensities of molasses available, from light to blackstrap, and after trying nearly all of them, we found that dark (sometimes marketed as robust) tastes best in this dough. (It is the most traditional type to use in gingerbread, though some taste testers also enjoyed the cookies made with light molasses.) Molasses can be found at health food stores and gourmet markets.

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  • Combine flour, ginger, cinnamon, nutmeg, salt, baking soda, and clove in a large bowl. Whisk to aerate and break up any lumps; set aside.
  • Combine sugar, butter, and molasses in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and light, about 2 minutes.
  • Scrape down the sides of the mixing bowl, add egg, and mix until incorporated. Add dry ingredients and mix on low speed until moist throughout, about 2 minutes. Turn dough onto a dry, clean surface, divide in half and form into flat disks, cover in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days.
  • Heat the oven to 350°F and arrange a rack in the middle. Place half of the dough on a lightly floured work surface and roll out to 1/4-inch thickness.
  • Cut dough into 3-inch round cookies and transfer to a parchment-lined baking sheet. Gather remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling.
  • Bake cookies until edges are brown but centers are still soft, about 8 to 10 minutes. Remove from the oven, let cool slightly on the baking sheet (about 2 minutes), then remove to a rack to cool completely. Repeat with remaining dough.
    • ]]>     http://www.chow.com/assets/2007/11/gingerbread290.jpg Aida Mollenkamp 54 Sweet/Dessert 3 1/2 cups all-purpose flour

    ]]>     75 1 1/2 teaspoons ground ginger

    ]]>     279 1 teaspoon ground cinnamon

    ]]>     308 1 teaspoon ground nutmeg

    ]]>     301 1 teaspoon kosher salt

    ]]>     1/2 teaspoon baking soda

    ]]>     281 1/2 teaspoon ground clove

    ]]>     298 1 cup granulated sugar

    ]]>     8 tablespoons unsalted butter (1 stick), at room temperature

    ]]>     3/4 cup dark molasses, such as Grandma’s Robust

    ]]>     1 large egg, at room temperature

    ]]>     2395 aida mollenkamp 1 chow 193 cookies 50 dessert 2072 gingerbread 216 holiday 769 crowd pleaser 661 celebrate 772 brownie points 755 travels well 2166 kids 9636 adults 435 vegetarian 1619 omnivore 288 baked dessert 384 easy 1046 cold weather 1021 comfort 783 fall 782 autumn 320 project 12464 celebrity gingerbread 2747 make ahead 215 gift 20584 present 23680 affordable 38 budget