Gingerbread Cookies (by Table Daughter)

[Table Dad thinks these are the best!!!]

  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 1 cup dark-brown sugar, packed
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoons nutmeg
  • 1 1/2 teaspoon finely ground black pepper
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 1 cup unsulfured molasses

In a large bowl, sift together the flour, baking soda, and baking powder. Set it aside.

Using an electric mixer with a paddle attachment, cream the butter and sugar together until fluffy.  Mix in the spices and salt, then eggs and molasses.  Add the flour mixture and combine on low speed. Divide dough in thirds, and wrap in plastic. Chill for at least 1 hour.

Heat oven to 350 degrees and Line baking sheets with parchment paper. Set aside.

On a lightly floured work surface, roll the dough until it is about 1/8-inch thick.  Cut the dough into shapes, then transfer to prepared baking sheets.

Freeze the cookies for 10 minutes before baking (or refrigerate for 15 minutes) and then bake them for 9-12 minutes.  If you like a crisper cookie you can bake longer (I took mine out at 9 minutes).

Let cookies cool on wire racks before you ice them.

Royal Icing (makes 2 ½ cups)

  • 2 large egg whites, or more to thin icing
  • 4 cups sifted confectioners’ sugar, or more to thicken icing
  • 1 lemon, juiced

Beat the whites until stiff.  Add the sugar and lemon juice, then beat for 1 minute more.  If icing is too thick, add more egg whites, if it is too thin, add more sugar.

The icing may be stored in an airtight container in the refrigerator for up to 3 days.

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Filed under Baking, Table Daughter

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