Gingerbread Cookies

“It’s the hap-happiest season of all…”

Yes the holiday season has begun.  Apparently the local grocery store though Christmas began before Halloween… sigh.  Since I work in regional theatre the Christmas spirit has been around for about two weeks as well.  We’ve started rehearsal for Christmas Carol!  When you work in theatre this is one of the shows that you are almost guarenteed to run into at some point in your career.  For me this is the eighth (I think) production I’ve been involved in.  Sure there are other holiday shows, but something about Christmas Carol has become a tradition for so many people.  I just discovered that this will be the first time in 35 years that some of my family have not seen a production of CC.  For me it’s beginning to feel like it wouldn’t be the holidays without this show as well.

The theatre I work for now occasionally tries to do another holiday show, but the audience quickly makes it known that we have to do Christmas Carol.  Don’t mess with peoples holiday traditions.

Messing around with a traditional holiday recipe, now that may be acceptable if the outcome is good.  And these cookies most definitely were good.

Traditional warm gingerbread, with the dark spicy undertones that make me want to curl up in front of a crackling fire.  I don’t care for gingerbread that will break your teeth so these cookies were great, they are solid but melt in your mouth.  These cookies actually were best right out of the oven still warm, but even a week later the cookies still taste wonderful.  I’ve enjoyed a few with my coffee in the morning, great for dipping!

Gingerbread Cookies
makes 4 to 5 dozen cookies

6 cups flour
1 tsp baking soda
1/2 tsp baking powder
4 tsp ground ginger
4 tsp cinnamon
1 1/2 tsp cloves
1 tsp white pepper
1 1/2 tsp salt
1 cup softened butter
1 cup sugar
2 eggs
1 cup + 3 Tbsp molasses

In a large bowl whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, pepper, and salt.

Beat butter and sugar in a stand mixer until smooth.  Add the eggs and molasses and beat until well combined.

Gradually add the dry ingredients to the wet.  (I took 6 cycles of adding and mixing)  Refrigerate the dough for 1 hour or up to 2 days.*

Preheat your oven to 350 degrees.  Cover your cookie sheets with parchment paper.  Roll out the dough on a lightly floured surface, cut out shapes with cookie cutters.  Bake for 12 to 14 minutes.

Wait for cookies to cool completely before decorating.  Or eat plain while still warm.

* I made most of the batch and then saved some of the dough to make cookies later in the week.  This is a great recipe to make a day or two in advance and roll out just before a party.  It is important to refrigerate your dough, I rolled mine out in small portions and kept the rest in the fridge so that it was easier to roll out and handle.

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