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
Spicy Gingerbread Cut-outs
About This Recipe
|Yield:||makes 60 small cookies or 40 bigger ones|
- 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)
For the Cookies: In a large bowl, cream butter and sugar until smooth. Mix in molasses and egg yolk.
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.
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.
Bake until just firm, or 8-10 minutes. Place on wire racks to cool completely.
For the Icing: Add juice to powdered sugar until desired consistency. Ice those babies up!