It turns out that my mom was definitely right when she told me as a child that my tastes would change over time. I remember as a kid thinking gingerbread cookies looked absolutely delicious – and then I tasted one, and absolutely hated it. Maybe it was just different than what I was expecting, or the flavors were a bit strong for me then, but I’ve steered clear of them ever since. Then this past weekend, I had my yearly baking marathon for holiday goody packages and decided to give gingerbread a second chance, mainly because I thought they would help round out the packages and keep well for the ones being shipped off to friends and family.
I am so, so glad I tried these because they might just be my new favorite holiday cookie. The wonderful spiced flavor and the perfectly chewy texture seem to embody the holiday season in a cookie. Not to mention, they are very pretty! I decorated them with a simple royal icing design and a few cake sparkles just like Katie did. While this is certainly not necessary, it definitely made them much more attractive. The only thing to keep in mind is that the cookies spread and puff quite a bit during baking, so you don’t want to use a cookie cutter with too much detail. These snowflake shapes looked very different before I popped them in the oven. Even though I didn’t like gingerbread as a kid, Andrew definitely approved of these, and I’m sure they’ll be part of my holiday baking traditions for years to come.
Gingerbread Cookies
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Ingredients:
4 cups all-purpose flour
1 tsp. salt
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
1½ tsp. ground cloves
2 tsp. ground ginger
1 tsp. ground nutmeg
16 tbsp. unsalted butter, at room temperature
1 cup sugar
1 cup molasses
1 large egg
Directions:
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the molasses and egg until combined. Add in the dry ingredients and mix just until incorporated. Cover the bowl and chill the dough for at least one hour.
Preheat the oven to 350° F. Line baking sheets with parchment paper. Roll the dough out on a lightly floured work surface to about ¼-inch thickness. Cut into desired shapes with cookie cutters. Place the cookie shapes onto the prepared baking sheets, about 2 inches apart. Bake for 10 minutes, rotating the pans halfway through baking. Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely. Decorate as desired.
Source: adapted from Good Things Catered, originally from Allrecipes
