Spicy Holiday Gingerbread Cookies for Cutouts

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These old-fashioned, classic buttery-crisp and scrumptious gingerbread cookies are at their best and so ideal for decorating with icing and other embellishments for the Christmas holiday. The fragrance of these gingerbread cookies as they are baking will make you swoon! The recipe is my very own creation which I developed back in 2000. The recipe was featured on recipe cards as part of my oversized copper cookie cutter set for Old World Ornaments: Brilliant Bauble & Radiant Reflector.

Some like their gingerbread cookies soft and cake-like while others prefer their gingerbread buttery, crispy and crunchy like gingersnaps. And, some like gingerbread cookies mildly spiced while others prefer them extra-spicy. Well, with our recipe you are getting the best of both worlds! If you prefer extra-spicy gingerbread cookie cutouts, just refer to our variation for Extra-Spicy Holiday Gingerbread Cookies. Otherwise, you will simply adore them as is.

What makes our Spicy Holiday Gingerbread Cookies wicked good?

The buttery and spicy molasses flavor of these gingerbread cookies will have won you over in just one bite. With our recipe, you truly are getting the best of both worlds because our gingerbread cookies are buttery-crisp without being too cakelike as with other recipes. Plus, our recipe is made with all dark brown sugar and molasses for a deep, dark, rich gingerbread cookie. Once again, if you prefer your gingerbread cookies extra-spicy, just follow our recipe variation for Extra-Spicy Holiday Gingerbread Cookies.

In addition, our preparation instructions provide for proper chilling of this buttery dough. We have found that by rolling the dough out between sheets of plastic wrap makes it easy to pop the dough back into the fridge on a cookie sheet for a quick chill. This way, when you are ready to cut into the dough with your favorite cookie cutters, the dough will not stick to your work surface and the cutouts will maintain their shape after baking. Our method prevents a messy work surface for stress-free holiday cookie baking!

Spicy Holiday Gingerbread Cookies for Cutouts

Yield: Makes about 16 oversized cookies.

Spicy Holiday Gingerbread Cookies for Cutouts

Some like their gingerbread cookies soft and cake-like while others prefer their gingerbread buttery, crispy and crunchy like gingersnaps. And, some like gingerbread cookies mildly spiced while others prefer them extra-spicy. Well, with our recipe you are getting the best of both worlds! If you prefer extra-spicy gingerbread cookie cutouts, just refer to our variation for Extra-Spicy Holiday Gingerbread Cookies. Otherwise, you will simply adore them as is.

Ingredients

  • 4¾ cups bleached all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 teaspoons ground ginger
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1½ cups (3 sticks) unsalted butter, softened
  • 1½ cups firmly packed dark brown sugar
  • 1 large egg plus 1 large egg yolk
  • ½ cup unsulfured (light) molasses, such as Grandma’s® brand

Directions

In a large bowl, whisk together flour, baking soda, salt and spices. Set aside. Using an electric mixer, cream together butter and brown sugar. Add egg, egg yolk and molasses and beat until well blended and fluffy. Reduce mixer speed to low. Gradually beat in flour mixture, scraping down side of bowl as necessary, until fully incorporated. Dough will be soft and sticky. Divide dough into thirds. Scrape each mound of dough onto a separate sheet of plastic wrap. With lightly floured hands, pat dough out to a ½-inch thick disk. Wrap tightly and refrigerate until dough is well chilled and firm enough to roll, about 1 hour.

Position oven racks in upper and lower thirds of oven and preheat to 350ºF. Line baking sheets with parchment paper.

Working with one disk of dough at a time, remove dough from refrigerator. Dampen work surface with a moist kitchen cloth and place a sheet of plastic wrap on top. (This will prevent the plastic wrap from slipping while rolling dough.) Lightly flour sheet of plastic wrap. Unwrap dough and place in center of prepared plastic wrap. Place another sheet of lightly floured plastic wrap, flour-side down, on top of dough. Roll to a thickness of ¼-inch or just over. Transfer rolled dough, with wrap, to a large baking sheet and place in freezer until very firm, about 10 minutes. Well chilled dough will yield cookie shapes with well-defined edges.

Working with one piece of rolled dough at a time, remove dough from freezer. Gently lift top sheet of plastic wrap. With lightly floured cookie cutters, cut dough into desired shapes. Very carefully, lift sections of plastic wrap and invert to release each cutout. Place cutouts at least 1 inch apart on prepared baking sheets. Refrigerate unbaked cookies until firm, about 8 minutes. (Additional chilling time will prevent cookies from spreading and keep the integrity of their shapes during baking.) With a pastry brush, dust excess flour off dough scraps. Gently knead dough into a ball and flatten into a disk. Wrap in plastic wrap and chill before rolling and cutting more shapes.

Bake cookies until the edges are golden brown, about 14 to 16 minutes depending on their size and thickness. Halfway through baking time, to ensure even browning, rotate baking sheets from top to bottom and front to back.

Allow cookies to cool on baking sheets for 3 to 5 minutes. Using a metal cookie spatula, transfer cookies to wire racks to cool completely. Cookies are ready to decorate when completely cooled. If necessary, store cookies in an airtight container until ready to decorate.

Recipe Notes

Variations: For Extra-Spicy Holiday Gingerbread Cookies, increase ground ginger and ground cinnamon to 4 teaspoons each and increase ground cloves to 1 teaspoon.

Professional Food Photography on isolated white backgrounds by Teri Studios, Cincinnati, OH.

http://wickedgoodkitchen.com/spicy-holiday-gingerbread-cookies-for-cutouts/

 

 

 

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

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