The winter season is always busy for pastry people. We sweetsmiths are constantly asked to create something elegant, nostalgic, fun, and accessible for anyone and everyone. Then there are all those parties for which you want to take something memorable, but not cumbersome or messy.
Cookies are the perfect people-pleaser that can be made ahead of time, store easily, and travel well. Whether shared with the office or packaged as holiday gifts, cookies are sure to please. Gingerbread cookies are my personal holiday favorite. These light and spicey cookies are the perfect complement the end of any meal, and can be customized to fit any theme.
- 1 1/2 sticks butter
- 3/4 cup brown sugar
- 3/4 cup molasses
- 1 egg
- Salt to taste
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 1/2 cups flour
Cream together butter and sugar until pale and fluffy.
Add molasses and mix to fully incorporate.
Add egg and continue to mix on low speed to ensure its well mixed.
Scrape the bowl and fold batter with a rubber spatula.
Separately combine all dry ingredients together and run a fork through the mixture to blend.
Combine the dry with the wet ingredients at low medium speed and ensure its combined completely.
Remove from bowl, wrap in parchment, and chill overnight.
When ready to bake, roll out to about 1/4 inch thick, cut as desired, and bake at 375F until the edges just barely change color- about 10 minutes. Cook for longer if you want a crispy gingerbread cookie (about 14 to 16 minutes).
Let cool completely on pan before decorating.
This dough can be frozen ahead of time, and I recommend rolling out sheets of dough then freezing to make life easier.
To make a quick icing, just combine milk with powdered sugar until thick. Place in a narrow-tipped squeeze bottle and let your family turn those cookies into masterpieces.