Festive Gingerbread Cut-Outs
- Anthology of Crumbs
- 1 day ago
- 1 min read
1
Softer Cookie:
For a softer gingerbread, ensure you pull them out promptly at the 10 minute mark while the centre is still slightly soft.
2
Make Ahead:
The dough can be wrapped tightly and refrigerated for up to 3 days, or frozen for up to 3 months. Let it come to room temperature before rolling.
3
Storage:
Once decorated and the icing is completely set, store the cookies in an airtight container for up to 2 weeks.
Notes
1
Preheat and Prepare: Preheat oven to 350 °F (175 °C). Line 2 (11 x 17 inch) rimmed cookie sheets with parchment paper. Set aside
2
Combine Molasses and Spices: In a double boiler over medium heat (or a heatproof bowl set over a pot of simmering water), combine and stir the molasses, both sugars, cinnamon, and ginger. When the sugars have melted, add the baking soda and stir. When the mixture bubbles up, remove the pot from the heat and set aside.
3
Melt Butter and Add Liquids: Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Slowly pour the warm molasses mixture over the butter. With the machine running on medium speed, mix until the butter has completely melted and the mixture has cooled slightly. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
4
Mix Dough: With the mixer running on low speed, slowly add the flour until it is fully combined. Lift the dough from the bowl and place it on a well floured work surface.
5
Roll and Cut: Use a rolling pin to roll out the dough to about ¼ inch thick. Use your gingerbread man cookie cutter (or a cutter of your choice) to cut out about eighteen large cookies. Carefully transfer the cookies to the prepared trays and place them about ½ inch apart. You will need to combine and reroll the dough several times to use it all up, but this is a very sturdy dough that handles well.
6
Bake and Cool: Bake for approximately 10 minutes, or until the cookies are still slightly soft to the touch in the centre. If you prefer a crunchier cookie, bake them a little longer. Transfer the cookies to wire racks and allow them to cool completely before decorating.
7
Decorate: While the cookies cool, prepare the Glacé Icing. Transfer the glacé icing to the piping bag fitted with the plain tip and let the fun begin!
Instructions
½ cup fancy molasses
⅓ cup dark brown sugar
⅓ cup granulated sugar
1 2 1 teaspoons ground cinnamon
1 4 1 teaspoons ground ginger
½ teaspoon baking soda
¾ cup (170 ml) butter (room temperature)
2 large eggs
3 ¾ cups (562 grams) all purpose flour.
Cookies
1 batch Glacé Icing
mutlicoloured sprinkles
mini chocolates
Decorating
Festive Gingerbread Cut-Outs
Anthology of Crumbs
You know the holidays have officially begun when these charming cookies show up. With their cheerful smiles and candy buttons, they act as the perfect ambassadors to welcome in the season. This recipe yields a sturdy dough that is easy to handle and perfectly balanced with warming spices, ready to be decorated with vibrant glacé icing for a festive Christmas treat.
Servings :
~ 18 large cookies
Calories:
Prep Time
30 min
Cooking Time
10 min
Rest Time
20 min (cooling)
Total Time
1 hr
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