Holiday Food Recipe: Gingerbread Cookies
Let me come clean on this one, right off the bat, I am not a fan of gingerbread cookies. I will eat them, as it would just be rude if I didn’t try at least one. After all, someone took time to make them.
One thing that must be present if I’m to eat more than one: they must be soft cookies.
My family loves gingerbread and so do most of my friends, so I am the odd man out. Regardless, I decided that since there are so many people who like gingerbread, I should at least learn how to make them. I must admit, they turned out pretty good.
So, I have a recipe that a friend of mine used many years ago. The key to it is that the cookies come out soft. Try it and let me know how they work for you.
- 3/4 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup unsulphured molasses
- 1/4 cup water
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 1/4 tsp allspice
- 1/2 tsp grounded cardamom
- 3 1/4 c flour
- 1 cup powdered sugar, sifted
- 1 large egg white
- 1/8 tsp cream of tartar
- 1/4 tsp orange extract
- In a large bowl, cream together the butter and sugar until fluffy. Stir in the molasses and water.
- In a medium bowl whisk together the remaining ingredients. Slowly add the dry ingredients to the butter mixture, stirring constantly.
- Divide the dough in half and flatten to a round disk and wrap each disk in a plastic wrap and chill overnight. (You can freeze half or all of it if desired for later use.)
- Preheat the oven to 325 degrees. Lightly grease cookie sheets. On a lightly floured surface roll out one of the disk of dough, leaving the other Chilled. Rolled to 1/4 inch thickness, adding more flour if needed. Cut the cookies into desired shapes and place about an inch apart on the cookie sheets. Bake for 6 to 10 minutes depending on the size of the cookies. The cookies should be firm but not browned. Re-roll the scraps and continue to cut and bake until the dough is gone.
- Cool the cookies on the cookie sheet for a few minutes, then remove them to a wire rack to finish cooling.
In a large bowl, beat the powdered sugar, egg white, cream of tartar and orange extract on medium high speed for 5 minutes. Check to see if you can form peaks with a teaspoon. If you cannot, beat at a higher speed for a minute more and check again. Beat and check at thirty second intervals until the peaks form. Tint icing with food coloring as desired.
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