So, I have a confession to make, prior to making these cookies I had never had a gingerbread cookie. I’m not really sure why that is. Possibly because it’s never been the cookie I reach for when I see a platter of assorted holiday cookies and also I had never tried baking them. This year though I decided to add it to my holiday baking.
I began these cookies by sifting together flour, baking soda, ginger, cinnamon, ground cloves and allspice into a bowl.
In another bowl I first mixed together melted butter and shortening, light brown sugar and molasses and then added in an egg.
Next I beat the flour into the molasses mixture.
Once the dough came together I divided it in half and wrapped it in plastic wrap and patted it down to about 1/2 inch and refrigerated it. While the recipe stated to refrigerate it for at least 2 hours I ended up refrigerating it overnight and just let it sit out for a few minutes before rolling it out.
Once the dough was soft enough to roll, I rolled it a 1/4 inch thick and began cutting out some gingerbread men.
After placing them on a parchment lined baking sheet I decorated them with some mini M&M’s and round sprinkles.
I then placed the cookies in the refrigerator for 15 minutes and then baked them in a 350 F preheated oven for about 10 minutes and then transferred them to a wire rack to cool completely.
Then the fun began, well, that depends on whether or not you like to decorate cookies. I’m still on the fence about that one. I made a batch of royal icing and gave my Gingerbread cookies some faces and some squiggles!
So, did I enjoy my first Gingerbread cookie? Well, yes and no. With my first cookie I thought the flavor was an acquired taste. The molasses was really standing out to me, but, the following day I tried another one and I definitely had other sentiments about it. It’s tasty but not something I could have two or three of in one sitting as with other cookies.
Makes 2 to 3 Dozen Cookies
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
6 tablespoons butter, melted
1 tablespoon shortening, melted
2/3 cup light brown sugar
3/4 cup molasses
1. In a bowl sift together the flour, baking soda, salt, ground ginger, cinnamon, ground cloves and allspice; set aside.
2. In another bowl mix together the butter, shortening, sugar and molasses, then beat in the egg. Beat in the flour mixture in two additions. Divide the dough in half, wrap in plastic and pat to 1/2 inch thick. Chill 2 hours.
3. Preheat the oven to 350 F and line two baking sheets with parchment paper.
4. On a floured surface roll out each piece of dough to 1/4 inch think, dusting with flour if needed. Cut into 3-to-5-inch gingerbread men and arrange 1-inch apart on prepared baking sheets. Brush off the excess flour and chill 15 minutes.
5. Bake until the cookies are golden around the edges, 10 to 12 minutes. Transfer to a rack to cool, then decorate.
1 lb. box on confectioners’ sugar
1 tablespoons meringue powder
5 tablespoons water
Whisk the sugar and meringue powder in a large bowl. Add the water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.