Holiday Gingerbread Cookies (Patrick and Gina Neely) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
1 cup (2 sticks) unsalted butter, room temperature |
1/2 cup light brown sugar |
1/4 cup mild molasses |
2 1/2 cups all-purpose flour, plus more for dusting |
1 tablespoon ground ginger |
1 tablespoon ground cinnamon |
2 teaspoons ground allspice |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
royal icing, recipe follows |
2 egg whites |
3 cups confectioners' sugar, whisked to remove lumps |
1/2 lemon, juiced |
Directions:
1. Combine butter, sugar, and molasses together in a standing mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl.
2. Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together.
3. Pour the dough out onto the countertop and divide into 4 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.
4. Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.
5. Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all scraps into balls and re-chill before reusing. Repeat with all the dough.
6. Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1-inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet tray for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.
7. Royal Icing:
8. Add ingredients to a large bowl. Beat, using a hand mixer, until glossy and stiff, about 5 to 6 minutes. Place in icing bags with fine tips to decorate cookies.
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