Tuesday, September 15, 2015

Gingerbread Cookies

Super easy! I made the dough the night before and refrigerated the dough overnight. Leave the butter and egg on the counter for 1-2 hours so it is at room temperature. The butter will cream better if it is on the warmer side. 

When cutting out the cookies keep the other portion of dough in the fridge. Instead of re-rolling the scraps right away, use the chilled dough and put the scraps into the fridge. Alternate until the dough is all used up. 

We made cats, mice, and men! The icing recipe is the one I used with the sugar cookies. This takes food coloring very easily and hardens quickly. I used the recipe without the almond extract and did not add any coloring. Once the icing is dry the cookies are able to be stacked. 

We are looking forward to making these around the holidays!

Gingerbread Cookies
Adapted from Wegmans Recipes
Makes 3-4 dozen (depends on cookie cutter size)

2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 tsp salt
1 large egg, room temperature
1/3 cup molasses
1 tsp baking soda
1 tsp ground cinnamon
2 tsp ground ginger
1/4 - 1/2 tsp ground cloves
3 cups all-purpose flour
Icing from Sugar Cookie recipe

In a stand mixer add butter, brown sugar, and salt to mixer bowl. Cream on medium speed until combined and lightened, scraping bowl and paddle as needed.

Add egg; mix to combine. Add molasses; mix to combine. Turn off mixer.

Sift together baking soda, cinnamon, ginger, ground cloves, and flour into separate bowl. Add dry ingredients to molasses mixture. Mix on low just until combined.

Separate dough in half and form each half into a disk. Wrap each in plastic wrap. Refrigerate at least 3 hours or overnight.


Preheat oven to 350 degrees.

Using rolling pin, roll out one disk of dough on lightly floured surface to a circle about 1/4-inch thick.

Cut out cookies. Transfer to parchment paper-lined baking sheet, spacing about 1/2-inch apart.

Bake one sheet at a time on center rack of oven 12-14 min, or until cookies are firm but not dry. Cool for 2 min and remove from baking sheet.

Chef Tip from Wegmans:

To control the thickness of any rolled-out cookie dough, use rubber rolling pin rings or roll it between two thin strips of wood or Plexiglas (1/4-inch thick). They will help ensure even thickness of the final product.

Incorporate some of the "scrap" dough into the next piece of dough to be rolled out. This way, you won't be left with only scrap dough when finished.

Turn the sheet pan around halfway through the baking process to ensure even baking of the final product.

Set the timer for about half the time recommended, especially with new recipes. This lets you fine-tune the baking time without fear of over-baking the cookies.

For a crispier cookie, bake additional 2-4 minutes. 

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