Gingerbread cookies are quintessential Christmas treats and a great way to get the whole family in the kitchen. Be sure to save a few for the big guy, though.
Prep time: 25 minutes
Cook time: 14 minutes
Servings: Makes about 16 large cookies
- 2 1/2 tablespoons unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 3/4 cup unsulphured molasses
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 large egg white
- 1 1/2 cups powdered sugar
- 1 teaspoon lemon juice
In a large bowl, cream butter and brown sugar with a mixer on high speed, about 30 seconds. Add molasses and continue beating on high speed. Add 1/4 cup cold water and mix with spoon until well incorporated. Sift 1 cup flour into butter and sugar mixture and mix with spoon. Repeat with remaining flour, mixing well after each addition. Include allspice, cinnamon, cloves, ginger and salt when sifting last 1/2 cup flour.
Combine 1 1/2 tablespoons cold water and baking soda in a separate small bowl until baking soda is dissolved. Add baking soda mixture to dough and mix well. Wrap dough in plastic wrap and refrigerate until firm, about 2-3 hours.
Preheat oven to 350°F.
Roll out chilled dough on a lightly floured surface to 1/4-inch thick. Cut gingerbread using a cookie cutter and transfer to parchment-lined baking sheets. Bake cookies until firm to the touch, about 14 minutes.
Allow the cookies to cool for about 5 minutes then transfer to a wire rack to cool completely.
Combine egg white, powdered sugar and lemon juice in a medium bowl until icing is smooth and shiny. Scoop icing into piping bag fitted with a round (#4) tip. Decorate cookies, as desired.
ORANGE & FIELD TIP: The dough for these cookies becomes very tough as you add flour. Don’t be alarmed, though. The addition of the baking soda and water mixture afterwards will thin it out perfectly.
Gingerbread Friends segment begins at 19 minutes 44 seconds.