Thanksgiving has now come and gone. A good time had by all in my corner of the world. With palm trees beginning to light up around town, I will continue to be grateful for the rest of the year. You know for breath, clean water and of course, cookies. Now, let’s get to it. One of the best times of the year for confections in my opinion is here. Don’t tell Halloween. Or do. Whatever. The first for me this season starts with my favorite kind of men; gingerbread men (cookies).
Here is the first round of gingerbread cookies from my kitchen. Recipe courtesy of genius kitchen.com
Fun fact: Gingerbread cookies came from Greece in 2400 B.C. Gingerbread houses originated in Germany in the 16th Century. Read more here, while your cookies are baking. The History Kitchen PBS Food. Recipe from Genius Kitchen below.
- 3 cups all-purpose flour
- 1 1⁄2teaspoons baking powder
- 3⁄4teaspoon baking soda
- 1⁄4teaspoon salt
- 1 tablespoon ground ginger
- 1 3⁄4teaspoons ground cinnamon
- 1⁄4teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3⁄4cup dark brown sugar
- 1 large egg
- 1⁄2cup molasses
- 2 teaspoons vanilla
- 1 teaspoon finely grated lemon zest(optional)
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid’s great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter– the ginger bread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies– very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
- I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
Until Next Time…