Dilemma: studying vs. blogging…. blogging won. I had a somewhat long study break the other day and ended up making these.
More gingerbread cookies! Similar taste to the molasses cookies, but slightly different recipe; these are cut-out cookies, whereas the molasses cookies were drop cookies. This has been my ‘go-to’ gingerbread recipe for the past couple years. Love it for a couple of reasons: the cookies always turn out soft, slightly chewy, plus they delivery a nice gingerbread flavor AND also because they are cut-out cookies.
Love cut-out cookies b/c there are so many cutter shapes to choose from. It took a little while to choose the shape.. it was between gingerbread men vs. snowflakes vs. stars. Gingerbread men are a classic, BUT, I didn’t get a chance to use the snowflake last year, so figured I’d start with them.
Ginger boys from last year
The original recipe can be found here. Using half of the dough from the following recipe, I managed to make just over a dozen small-ish cookies.
- 1/2 cup margarine
- 1/2 cup sugar
- 1/2 cup molasses
- 1 egg yolk (decided to use a whole egg and added 1/4 cup more flour, to compensate for the extra liquid from the white)
- 2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ginger
- 1/2 teaspoon ground nutmeg
1) In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg .
2) Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg. Mix well. Blend dry ingredients into molasses mixture until smooth. Cover, and chill for at least one hour. (Didn’t want to wait an hour for them to sit and chill, so I took a shortcut: divided dough into 2 portions, formed each blob into a disk then wrapped each up in saran wrap. Left them in the freezer for about 15 minutes and the dough was good to go. Used one disk and froze the other.)
3) Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased/ lined cookie sheets.
4) Bake for 8 to 10 minutes in the preheated oven, until firm (I prefer my cookies slightly chewy so I baked these for about 7 minutes, but you can always bake them longer to give a little crunch). Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Scaled the recipe down to half of the following recipe, since I only made a small batch of cookies (Could have probably even scaled down to a quarter of the following recipe)
- 2-1/4 teaspoons meringue powder
- 1 cup sifted confectioners’ sugar
- 1 tablespoon and 1-1/2 teaspoons water
1) Beat all ingredients at low-speed for about 5-7 minutes, or until icing forms peaks. Fill prepared piping bag.
Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.
Time to decorate! You’ll need:
- a piping bag (or any plastic bag) filled with royal icing
- #3 tip (preferred)
- sanding sugar
- Silver drageés (similar to a nonpareil, but coated in silver)
1) Pipe 3 lines (from end to end), to divide the cookie into 6 segments. Then pipe 2 ‘V’s on each line, both with pointed tip toward the cookie center (does that make any sense?). Repeat for all 6 lines.
2) Spoon sanding sugar over wet icing. Apply a silver drageé in the center of the cookie (use tweezers if that’s easier for you)
3) Carefully shake off excess sugar and let dry for half an hour or until icing is hard. Done!