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Gingerbread People

March 31, 2005 - 6:22am
From "Cookies Unlimited" by Nick Malgieri.

This dough is easy to put together and even easier to roll out. If you want to use as tree ornaments, bake for more than 15 minutes, as suggested in recipe. You can use the eraser part of a pencil (eraser removed) to make a hole for hooks.

The original directions below suggest the use of a standing mixer with a paddle attachment. I used a hand mixer without a problem, until the last addition of flour was added. A paddle standing mixer would have been helpful to tackle the growing batter but not necessary. At that point, I used my hands. I also used light brown sugar instead of dark.

Ingredients:

  • 5 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon ground cloves
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 16 tablespoons (2 sticks) unlisted butter, softened
  • 2/3 cup firmly packed dark brown sugar
  • 2 large eggs
  • 2/3 cup molasses

    Method:

    In a large bowl, combine flour, spices, salt and baking soda; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed until well mixed, about 1 minute. Beat in the eggs, one at a time, beating smooth after each addition. Scrape down the bowl and beater.

    Lower speed and beat in about half the flour mixture. Beat in all the molasses, then scrape the bowl and beater. Add remaining flour mixture, about 1 cup at a time, and beat after each addition until it has all been absorbed.

    Give dough a final mixing with a rubber spatula. Scrape half the dough onto a large piece of plastic wrap; wrap well and place in fridge, at least 2 hours or for up to 3 days. Repeat the process for the other half.

    When ready to bake, set racks in upper and lower thirds of the oven and preheat to 350 degrees. Unwrap one of the pieces of dough and cut it in half. Rewrap one half and return to refrigerator. On a floured surface, roll out the dough until it is about ¼ inch thick. Use a floured gingerbread cutter to cut the cookies. Place cut cookies on baking sheets that are lined with parchment paper or foil, about 1 inch apart.

    Repeat with remaining dough. Save, press and reroll the the scraps to make more cookies - and don't worry, it's very forgiving.

    Bake cookies about 12 to 15 minutes, or until they become dull and dry-looking and feel slightly firm when pressed with a fingertip. If you overbake, the cookies will be very dry.

    Cool on a rack. Decorate with icing or other ingredients, if desired.

    • From "Cookies Unlimited" by Nick Malgieri.

    This dough is easy to put together and even easier to roll out. If you want to use as tree ornaments, bake for more than 15 minutes, as suggested in recipe. You can use the eraser part of a pencil (eraser removed) to make a hole for hooks.

    The original directions below suggest the use of a standing mixer with a paddle attachment. I used a hand mixer without a problem, until the last addition of flour was added. A paddle standing mixer would have been helpful to tackle the growing batter but not necessary. At that point, I used my hands. I also used light brown sugar instead of dark.

    Ingredients:

  • 5 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon ground cloves
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 16 tablespoons (2 sticks) unlisted butter, softened
  • 2/3 cup firmly packed dark brown sugar
  • 2 large eggs
  • 2/3 cup molasses

    Method:

    In a large bowl, combine flour, spices, salt and baking soda; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed until well mixed, about 1 minute. Beat in the eggs, one at a time, beating smooth after each addition. Scrape down the bowl and beater.

    Lower speed and beat in about half the flour mixture. Beat in all the molasses, then scrape the bowl and beater. Add remaining flour mixture, about 1 cup at a time, and beat after each addition until it has all been absorbed.

    Give dough a final mixing with a rubber spatula. Scrape half the dough onto a large piece of plastic wrap; wrap well and place in fridge, at least 2 hours or for up to 3 days. Repeat the process for the other half.

    When ready to bake, set racks in upper and lower thirds of the oven and preheat to 350 degrees. Unwrap one of the pieces of dough and cut it in half. Rewrap one half and return to refrigerator. On a floured surface, roll out the dough until it is about ¼ inch thick. Use a floured gingerbread cutter to cut the cookies. Place cut cookies on baking sheets that are lined with parchment paper or foil, about 1 inch apart.

    Repeat with remaining dough. Save, press and reroll the the scraps to make more cookies - and don't worry, it's very forgiving.

    Bake cookies about 12 to 15 minutes, or until they become dull and dry-looking and feel slightly firm when pressed with a fingertip. If you overbake, the cookies will be very dry.

    Cool on a rack. Decorate with icing or other ingredients, if desired.

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