No says more about Christmas than a with gingerbread, right? It's fun to make, fun to decorate, fun to eat even more.
I made a truly terrible batch of a recette in my 1974 favorite Joy of Cooking series, when I began experimenting with gingerbread men recipes years ago. It needed 1/4 cup of butter and 3 1/2 cup of flour and the product had more structure than flavor, as you could imagine.
My guess is that the Joy was originally made into a trees decoration, but I preferred gingerbread men and women, whilst there's nothing wrong with tree ornaments.
What Spices Are In These Gingerbread Cookies?
After many experiments, this is the recipe I developed; the time has been put to the test and produces that are a delight in eating!
The cinnamon, nutmeg, cloves, ginger, molasses are strongly seasoned, just like any good gingerbread, but still soft enough to make a good cookie.
The Secret Ingredient for the Best Cookies
What'd be a without a hidden component? A little bit of finely ground black pepper is the seasoning that makes this sparkle. I know we generally do not think we can add pepper, but trust me.
Decorating with Royal Icing
Royal icing is a fast drying, fine icing made of white egg, juice and powdered sugar. The typical way to make royal glazing is by mixing whites with juice and adding the powdered to keep steep peaks in the mixture.
You can either use powdered whites or Whites from pasteurized if you are interested in the use of raw whites. In the following recet I give instructions for the white powdered process.
No matter which product you are using, make sure royal icing is done right before you are able to use it because it is designed to harden easily.
More Suggestions for Gingerbread Cookies
You can only pipe daily frosts on if you don't want to make royal icing. Sprinkles, chips, currants, raisins and candies can be added on top of them as well.
These are more fluffy than hard, so I bake them. If you want a little snap from the cookies, just leave them a little longer in the oven.
Storing and Freezing Gingerbread Cookies
Such are placed in a thinly sealed jar for at least a week.
In order to freeze a few cookies, you must first put them in plastic wrap and then in foil, in order to make a package. Move the packets to a fridge or freezer and ice for up to 3 months. It is better to freeze undecorated Cookies, but after decoration you should freeze them too.
Wrap the dough securely in plastic to cover the raw dough, move to a refrigerator or fridge, and ice for a period of up to three days. Roll in the refrigerator then break before rolling.
For the :
- 3 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 tablespoon ground
- 1 tablespoon ground
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
- 1/2 cup dark brown sugar, packed
- 1 large
- 1/2 cup unsulfured molasses (do not use blackstrap molasses, it's too bitter)
For the Royal Icing:
- 1 white, raw or pasteurized (or 1 tablespoon white powder)
- 1/2 teaspoon juice
- 1 3/4 cup powdered sugar, sifted
Optional, for decorating:
- Raisins, currants, chips, candy pieces, frosting
- Gingerbread man cutters
- In a large bowl, whise the rice, baked soda and spices vigorously. Add the dry ingredients. Give it up.
- Make the dough: Pulse the butter until it is light and fluffy in a stand blender with a paddle attachment. Add and beat until it's soft. and molasses blend together. Blend.
- Attach the mixture of flour gradually; blend at low speed. Chill the pudding: split the mash into thirds; cover a third in plastic. (Should you work with your hands to add the final bit of flour.) At least 1 hour of cooling or overnight. Let stand for 5 to 10 minutes before rolling out. If the dough is too stiff to roll after refrigeration, put in a little more meal.
- Oven to 350 ° F preheat.
- Place the dough on a large somewhat blown parchment paper or wax paper by a sixth. Roll it out. Shape dough 1/8 inches thick with a rolling pin. Recool the rolled-down dough for 5 to 10 minutes. Cool it. The elimination of will be faster.
- Cut the cookies: To extract the shape, use a cutter or place a stencil over the dough and cut a cuff.
- Bakery Move: Transfer to ungrated bakers. When "buttons" are needed click the raisins or chops of or in the middle of each cookie.
- Bake: Bake at 350 ° F for 8 to 10 minutes, tender but not darkened. Switch off the oven. Let them rest for a couple of minutes then use a metal spatula to absolutely cool the in a wire rack. As needed, decorate.
- Keep the ice cold: Mix the whites and juice, add the sifted powder to the mixture until they have steep peaks.
- Combine 1 tablespoon white paste with 2 tablespoons of water if you are using ground white. Go as you'd otherwise have done.
- Apply more powdered when the icing is too runny until it has the desired consistency.
- Use it fast before it hurts when making the royal icing.
- 10 Decorate cookies: fill in a pipe bag of icing and pipe into various shapes. Hold icing sealed during your time working with or it will dry off. or use a silicone sandwich bag, the edge of the corner of the bag cut off.
- The surface of the royal icing drys easily in 15 minutes until are decorated. Nonetheless, inside the icing is still warm. Allow the decorated to be completely dry for 12 hours at room temp.