Saturday, December 4, 2010

Gingerbread cookies

Up until a few years ago I thought that I didn’t like gingerbread. It turns out I just don’t like overly spiced gingerbread. These cookies are so chewy and delicious! I am so glad our friend/neighbor, Rebecca, brought these over to us.
These cookies are absolutely wonderful as is; however, in my house I quickly realized if I wanted to make this big pile of cookies disappear I needed to add frosting.

1 ½ cups molasses, a 12 oz. jar
1 cup firmly packed brown sugar
2/3 cup cold water
1/3 cup butter, softened
6 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon allspice (I only use a ½ teaspoon)
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon cinnamon

In a large mixing bowl, combine molasses, brown sugar, water and butter and mix thoroughly (I used my Kitchen-Aid). Mix dry ingredients together in another large bowl and slowly add to wet mixture until dough comes together. Chill dough for at least 30 minutes before rolling out. Roll dough out to either ¼” or ½” thick depending on how puffy you want your cookies to turn out. I did ¼-inch for the cookies pictured. Cut out shapes or do rounded tablespoonfuls, slightly flattened. Bake at 350 for 10-12 minutes.

Yield: This made 18 gingerbread men and two dozen round cookies. You may want to cut the recipe in half if you don’t need so many cookies…or take them to your neighbors!

For the frosting:
I just whipped up a quick thick frosting:
1 cup powdered sugar
2-3 tablespoons heavy cream
A few teaspoons of milk
Orange or lemon zest (optional)

Stir the sugar and cream together, thin with milk to desired consistency. I added the zest from half an orange.

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