Gingerbread Cut Out Cookies
gingerbread cut out cookies
makes about two dozen cookies, depending on the size
Ingredients
for the gingerbread
All-purpose flour: 3-¼ cups (423g)
Baking soda: 1 teaspoon
Ground ginger: 2-½ teaspoons
Cinnamon: 2 teaspoons
Nutmeg: 1 teaspoon
Allspice: 1 teaspoon
Cloves: 1/2 teaspoon
Black pepper: ½ teaspoon
Kosher salt: ¾ teaspoon
Unsalted butter: 12 tablespoons (1-1/2 sticks)
Dark brown sugar: 1 cup (200g)
Blackstrap molasses: ¼ cup
Fresh lemon zest: 1 teaspoon
Large eggs: 2
for the royal icing
Large egg whites: 2
Lemon juice: 3/4 teaspoon
Vanilla extract: 1/2 teaspoon
Powdered sugar: 2-1/2 cups (300g)
A Few Notes:
Yes, add the black pepper.
If you don’t feel like making icing (I get it), you can add a simple lemon glaze to these! Whisk together 1 cup (120g) of powdered sugar + 2 tablespoons lemon juice. Drizzle the glaze over your warm cookies and let them sit until the glaze hardens.
Pairs Well With:
Perfectly spiced cut out gingerbread cookies with royal icing for decorating. They can be thick and soft or thinner and crisp, your call!
the how-to (cookies):
In a medium bowl, whisk together the flour, baking soda, spices, and kosher salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, dark brown sugar, molasses, and lemon zest on medium-high speed for 2 minutes. Scrape down the bowl with a rubber spatula. Add the eggs one at a time, mixing thoroughly on medium speed after each.
Add the dry ingredients all at once and mix on low speed until just combined.
Put some flour on your hands and scrape the dough out onto a piece of plastic wrap (it will be sticky - it’s fine!). Pat the dough out into a disk, and wrap it in the plastic wrap. Put it in the fridge for at least 3 hours (if you’ve got the patience, overnight is best flavor-wise).
Once your dough is chilled, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Roll the dough out on a lightly floured surface: about 1/3” (or even up to 1/2”!!) thick if you like your cookies on the soft side and a scant 1/4” thick if you like your cookies on the harder side. Cut out shapes using cookie cutters.
Transfer the shapes to your prepared baking sheet at least an inch apart and bake at 350 degrees F for 8-9 minutes, until the edges are set. Let them cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
the how-to (royal icing):
When your cookies are completely cool, start your icing. In the bowl of a stand mixer fitted with the whisk attachment, mix the egg whites, lemon juice, and vanilla extract on medium speed until foamy (about 30 seconds). Add the powdered sugar and mix on low speed to combine. Beat on high speed until the mixture looks shiny and soft peaks form (about five minutes).
Transfer the icing to a piping bag fitted with a small round tip (or in a pinch: a Ziploc bag with the end cut off). Note: you can use gel food coloring to tint the icing any colors you’d like. Decorate your cookies!
store in an airtight container at room temp for up to two weeks.
