Wednesday, December 14, 2011

Gingerbread Cookies

Because I neglected to take any pictures of the cookies, I offer you two photos of the precocious, ridiculous Mellybean.

Now, on to the recipe.

My aunt sent me turkey-shaped gingerbread cookies for Thanksgiving, and they were so delicious that I requested the recipe to use for Christmas. My old gingerbread cookie recipe made something like a million cookies and the dough was incredibly tough to work with. This one made a much more manageable number of cookies—a few dozen or so—and rolling out the dough was a breeze. I had some issues with the icing and managed to cover most of my kitchen in green icing glops, but it worked well once I got the consistency right (note to self: do not put really thin icing in a piping bag).

Gingerbread Cookies

Recipe from my aunt Nadine

Cookie ingredients:

3 cups flour
1/4 teaspoon salt
3/4 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon (I did heaping spoons of the spices for extra pizzazz)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
1 large egg
2/3 cup molasses

Icing ingredients:

2 large egg whites
2 teaspoons fresh lemon juice
3 cups powdered sugar

Directions for cookies:

In large bowl, sift together flour, salt, baking soda, & spices. You can also whisk these ingredients together instead of sifting them. In mixing bowl, beat butter & sugar until fluffy. Add egg & molasses. Add flour mixture. Divide dough in half, & wrap each half in plastic wrap. Refrigerate for at least 2 hours. Preheat oven to 350 degrees. Line baking sheets with parchment paper. On lightly floured surface, roll out dough to a thickness of about 1/4 inch. Flour cookie cutter & cut out cookies. Place 1 inch apart on baking sheet. Bake for 8-12 minutes, depending on cookie size (they will be quite soft when you take them out of the oven, but will harden up as they cool). Cool for 1 minute on baking sheet, remove from pan & cool completely before frosting & decorating.

Icing directions:

In mixing bowl, beat egg whites with lemon juice. Add powdered sugar and beat until smooth. Tint with food coloring if desired. The icing needs to be used right away or transferred to airtight container b/c icing hardens when exposed to air. For thicker icing for piping or writing, add additional powdered sugar.

Edited to add a photo:


Laura said...

Wow, sounds like a great recipe! And perfect timing -- we want to make some gingerbread cookies for our FedEx man, who spoils our silly yellow lab every time he makes a delivery by giving him biscuits. He's never going to get bit on his route with all the dogs thrilled to see him! :) (Brilliant idea, isn't it?) We were looking for just the right recipe, so one that comes so well-recommended is a big help. Yum!

Fuzzy Tales said...

The mom just wants someone else to bake her cookies. LOL. Okay, gluten-free cookies. :-)

Smooches to both Scarlett and Melly!

Rene said...

That sounds pawsome. I need to try a gingerbread recipe.

ABBY said...

OH that sounds delicious and Melly looks adorable!

Princess Jasmine said...

Ooooh yummmy yum yums. Kyyyyyyrrrrrrriiiieeeeeee get your mixing bowl ready, I gotta receipeeeee for youuuuuuuuuuuuuuuuuuuu :)xx

BeadedTail said...

Melly is adorable! The cookies sound yummy! Thanks for the recipe!

Sparkle said...

My human hasn't had gingerbread cookies for at least as long as I've been here, but she loves the homemade ones. Maybe she should give your recipe a try (as long as she also makes kitty cookies!).