GINGERBREAD PEOPLE
5 cups all-purpose flour (spoon flour into dry-measure cup and level off)
4 teaspoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
2/3 cup firmly packed dark brown sugar
2 large eggs
2/3 cup molasses
In large bowl, combine flour, ginger, cinnamon, nutmeg, cloves, salt and baking soda. Stir well to mix.
In bowl of standing mixer fitted with paddle attachment, beat butter and brown sugar on medium speed for 1 minute or until well mixed. Beat in eggs, 1 at a time, beating smooth after each addition. Scrape down bowl and beater. Reduce speed. Beat in half of flour mixture. Beat in molasses. Scrape bowl and beater. Add remaining flour mixture, 1 cup at a time. Beat after each addition until flour has been absorbed.
Remove bowl from mixer. Using rubber spatula, give dough final mixing. Scrape half of dough onto large piece of plastic wrap. Press dough to 1/2-inch thickness. Wrap dough securely. Repeat with remaining dough. Chill dough for at least 2 hours or for up to 3 days.
WHEN READY TO BAKE:
Set racks in upper and lower thirds of oven. Preheat to 350 degrees. Cover 2 or 3 cookie sheets with parchment or aluminum foil.
Unwrap 1 piece of dough. Cut in half. Rewrap 1 half and return it to refrigerator. On floured surface, roll dough out to 1/4-inch thickness. Using floured gingerbread boy or girl cutter, cut out cookies. Place cut cookies on prepared pans, allowing 1 inch between them on all sides. Repeat with remaining dough. (Note: Save, press together and reroll scraps; they don't need to be chilled again before rerolling.)
Bake cookies for 12 to 15 minutes or until they become dull and dry looking and feel slightly firm when pressed with fingertip. (Note: Don't overbake cookies or they will be very dry.) Slide cookies on papers from pans onto racks. Cool completely.
Store cooled cookies between sheets of parchment or wax paper in tin or plastic container with tight-fitting cover.
Makes about 30 large cookies, depending on size cutter
Source: Cookies Unlimited by Nick Malgieri
5 cups all-purpose flour (spoon flour into dry-measure cup and level off)
4 teaspoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
2/3 cup firmly packed dark brown sugar
2 large eggs
2/3 cup molasses
In large bowl, combine flour, ginger, cinnamon, nutmeg, cloves, salt and baking soda. Stir well to mix.
In bowl of standing mixer fitted with paddle attachment, beat butter and brown sugar on medium speed for 1 minute or until well mixed. Beat in eggs, 1 at a time, beating smooth after each addition. Scrape down bowl and beater. Reduce speed. Beat in half of flour mixture. Beat in molasses. Scrape bowl and beater. Add remaining flour mixture, 1 cup at a time. Beat after each addition until flour has been absorbed.
Remove bowl from mixer. Using rubber spatula, give dough final mixing. Scrape half of dough onto large piece of plastic wrap. Press dough to 1/2-inch thickness. Wrap dough securely. Repeat with remaining dough. Chill dough for at least 2 hours or for up to 3 days.
WHEN READY TO BAKE:
Set racks in upper and lower thirds of oven. Preheat to 350 degrees. Cover 2 or 3 cookie sheets with parchment or aluminum foil.
Unwrap 1 piece of dough. Cut in half. Rewrap 1 half and return it to refrigerator. On floured surface, roll dough out to 1/4-inch thickness. Using floured gingerbread boy or girl cutter, cut out cookies. Place cut cookies on prepared pans, allowing 1 inch between them on all sides. Repeat with remaining dough. (Note: Save, press together and reroll scraps; they don't need to be chilled again before rerolling.)
Bake cookies for 12 to 15 minutes or until they become dull and dry looking and feel slightly firm when pressed with fingertip. (Note: Don't overbake cookies or they will be very dry.) Slide cookies on papers from pans onto racks. Cool completely.
Store cooled cookies between sheets of parchment or wax paper in tin or plastic container with tight-fitting cover.
Makes about 30 large cookies, depending on size cutter
Source: Cookies Unlimited by Nick Malgieri
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