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We have had our first request – Gingerbread Cookies.

This past Christmas Alexander and I made cookie tins for his teachers.

One of his teachers loved the gingerbread teddy bears and requested the recipe.

I have used a variety of gingerbread recipes in my almost 20 year career in the pastry industry. The one I loved the most was one I created after much experimenting. I had cut down on the sugar already but believed I could cut down even more.

I use dark brown sugar and molasses in the recipe for flavor and the dark appearance. I took a chance and cut out another 4 oz of brown sugar and it worked.

Avec Amour, Victoria and Alexander

Gingerbread Cookie Recipe

 

1 Cup Butter, soft (8 oz)

1 Cup Dark Brown Sugar, packed (8 oz)

2 Eggs, large

1/2 Cup Molasses

2 teaspoons Vanilla Extract

5 1/3 Cups All Purpose Flour (1# 12 oz)

1 Tablespoon Baking Powder

1 1/2 teaspoons Baking Soda

1/2 teaspoons Salt

1 Tablespoon Ground Ginger

1 Tablespoon Ground Cinnamon

1/2 teaspoon Ground Cloves

1 teaspoon Ground Allspice

 

1. Beat the butter in a stand mixer with the paddle attachment or with a hand mixer. Add dark brown sugar and beat until light and fluffy.

 

2. Add the eggs one at a time mixing until fully incorporated each time. Scrape down the sides of the mixing bowl. Add molasses and vanilla extract, beat.

 

3. In a separate bowl stir together all of the dry ingredients. Add all dry ingredients to mixing bowl and gently mix into butter mixture. Stop mixing as soon as the dough forms. If you over mix at this stage your cookies will be tough not tender because you will develop too much gluten.

 

4. Divide dough into 4 discs and plastic wrap them. Chill in refrigerator minimum 1 hour up to overnight before using.

5. Pre- heat oven to 300 degrees. Roll cookie dough on a very lightly floured surface.

If your dough is very firm because the butter is very cold let it sit at room temperature until it softens a little. If the dough is too warm though you will have a hard time rolling it out so put it back in the refrigerator until it’s firm again. Roll dough to a 1/4″ thick and cut out with cookie cutters*.

Transfer to a parchment lined half sheet baking pan and bake for 8 – 10 minutes.

Cool.

These cookies are great because they last a long time in an airtight container, up to a month. Also the dough freezes wonderfully for up to 2 months. This is a large batch of dough, which was enough for us for Christmas time making several dozen cookies. I suggest making this size and freeze whatever you have left over so you have the dough on hand.

*The cookie cutters I used here were a gift from my husband who found them in a mom and pop five and dime on Metropolitan Avenue in Queens. Wilton has tons of cookie cutters which are great. I have found them before at Bed Bath and Beyond, Michaels and Walmart. Below is a link.

Wilton Cookie Cutters