Tuesday, December 8, 2009
Gingerbread 09 - Take 1
I love gingerbread men during the holidays, but have yet to find a “go to” gingerbread recipe. I have tried a couple in the past and have started my holiday baking with a couple new recipes. This one is a modified version from the King Arthur Flour recipe bank. I haven’t tried a recipe from them I didn’t like yet, so I thought I would give it a go. (I did change amounts to make the batch a little smaller and it is really dry were I live).
Gingerbread Cookies (makes about 3-4 doz, depending on cookie size)
1/2 cup unsalted butter
1/2 cup brown sugar, packed
1/2 cup molasses
1 1/3 teaspoons cinnamon
1 1/3 teaspoons ground ginger
1/8 teaspoon allspice or cloves
1 large egg
1 tbsp milk
2/3 teaspoon baking powder
1/4 teaspoon baking soda
2 cups King Arthur Unbleached All-Purpose Flour
1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and mix in the egg.
3. Add the dry ingredients into the molasses mixture.
4. Wrap the dough and refrigerate for 1 hour or longer.
5. Preheat your oven to 350°F. Lightly grease (or line with parchment) several baking sheets.
6. Remove the dough from fridge and place on a lightly floured surface. Press flat and roll out – I did them between ¼ and ½ inch thick and liked it, the thicker cookies will be soft and thin cookies will be a little crispy.
7. Cut out shapes with a cookie cutter, cutting them as close to one another as possible to minimize waste.
8. Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough.
To decorate I used a package of Old Fashion Candy Buttons I found at the candy store down the street, they worked really well.
I love these cookies, they are soft, chewy and flavorful. Delicious. However these weren’t O’s favorite gingerbread, he said there was a little too much molasses flavor in them. So if you like molasses this is the gingerbread for you, if you want more ginger flavor, I will be posting a new recipe in the coming days as I try more.