Spicy Gingerbread Cut-outs Recipe

The Serious Eats Team
Spicy Gingerbread Cut-outs Recipe
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  • Yield:makes 60 small cookies or 40 bigger ones

Baked for the 2010 Serious Eats Cookie Exchange

"Here's my recipe! It's now mine, as it's been adapted quite a bit. I picked it because nothing tastes more like the holidays than gingerbread to me, and I love decorating cookies. It's like a coloring book you can eat!" —Laurel Randolph, SE ad sales

Ingredients

  • For the Cookies:
  • 1/2 cup butter, cool but not cold
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 1 egg yolk
  • 2 cup sifted flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon black pepper
  • For the Icing (optional):
  • 2 cups powdered sugar
  • About 2 tablespoons lemon juice
  • Food coloring (optional)

Directions

  1. 1.

    For the Cookies: In a large bowl, cream butter and sugar until smooth. Mix in molasses and egg yolk.

  2. 2.

    In a separate bowl, combine dry ingredients (flour, salt, baking powder, baking soda, and spices). Slowly add to butter mixture just until fully incorporated. Cover and chill at least 1 hour.

  3. 3.

    Preheat to 350°F degrees. On a floured surface, roll out 1/2 of dough to 1/4 inch thickness. Cut into desired shapes, repeat until all dough is used. Place 2 inches apart on ungreased cookie sheets.

  4. 4.

    Bake until just firm, or 8-10 minutes. Place on wire racks to cool completely.

  5. 5.

    For the Icing: Add juice to powdered sugar until desired consistency. Ice those babies up!

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