I just made and baked another 6 dozen PLUS gingerbread cookies yesterday for Noah. They have become a staple of food choices for him. We used the Pillsbury gingerbread cookie dough in rolls this time.....
Well I have a homemade recipe I will share....but if you want the homemade taste MINUS all the fuss....head to your grocery store's refrigerator section and look for Pillsbury Gingerbread cookie dough in rolls.......talk about DELICIOUS, quick, easy.....they taste EXACTLY like homemade and out of the giant roll I get over 6 DOZEN cookies! SO that is the quick, easy way we make gingerbread cookies these days......but when we are out of the rolls of dough.....Noah WILL eat my homemade gingerbread cookie recipe which follows here....
OH...we always bake our cookies at 345 degree oven.....and only for a few minute so they are nice and SOFT cookies. If you want crisper cookies cook them at a higher oven temperature and for a bit longer. I take mine out of the oven as soon as they start to puff up a bit but are not yet done in the middle. Then I let them sit on the cookie sheet for a few minutes which means they finish baking but do not get too brown. Topped with icing it almost reminds you of gingerbread CAKE instead of a cookie! YUMMY!
ENJOY!
Spicy Gingerbread Cookies
1 cup unsalted butter (I use salted)
1 cup dark-brown sugar, packed (I use light brown sugar)
2 large eggs
1 cup molasses
6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves (you can add less on any spices you choose or more)
1/2 teaspoon finely ground black pepper (add more or reduce to your taste)
1-1/2 teaspoons salt
Raisins, dragées, and/or red hot candies, sprinkles, sugar for decoration (optional)
In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, sift together flour, baking soda, baking powder, spices and salt. Stir flour mixture into butter mixture. Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour. Preheat oven to 350 F. Roll dough 1/8 inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer shapes to ungreased cookie sheets. If desired, decorate with raisins, dragées, and/or red hot candies. Refrigerate about 15 minutes. Bake for 8-10 minutes (WE NEVER BAKE OURS THIS LONG...MORE LIKE 5-6 minutes for ours!)or until crisp but not dark. Allow to cool on the cookie sheet for 1 minute, then remove to wire racks to cool completely. If desired, decorate with icing.
Note: If you are going to use the cookies for decorations, make a hole for the cord or hook by poking the cookies with a toothpick or skewer as soon as they come out of the oven.
Source: Based on a recipe from Martha Stewart. I just toned down the black pepper a little bit. Martha uses 1 teaspoon of black pepper but we found it was a little bit too much for kids. Some kids, however, really prefer Martha's original, so to each his own! If you'd like to kick it up, add the whole teaspoon of black pepper.
ENJOY!
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4 comments:
Well since this ole girl is getting so lazy any more, I would head to the store for the already made package. They look good to me.
thank you!
now, what kind of frosting do you use? Just regular white frosdting from a jar?
OH NO...never from a can/jar! I make homemade buttercream frosting! I basically take 1 stick of butter and partially melt or have at room temperature. I add 1-2 teaspoons of vanilla or vanilla flavored powder instead of the liquid vanilla....and dash salt. I add some milk......then I slowly stir in powdered sugar and beat it together until it is spreadable but a little thick. This is usually at least 1 lb to 1-1/2 lb of powdered sugar.
milk would probably be anywhere from 1/3 to 1/2 cup or so. You want to be able to spread the icing but have it also harden up later. You can make it thinner and make it more a glaze if you want. I make mine more of a thicker glaze I guess you could say!
ENJOY!
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