|What a cute Gingerbread Man!|
Our favorite gingerbread cookie recipe. When baking this cookie recipe with the kids, I do the step with the double boiler. It is more of the tedious task. This cookie dough is also dangerously good! Watch out!
Melissa's Gingerbread Cookies
from The Martha Stewart Cookbook
makes 3-4 dozen cookies
1 cup dark molasses
1/2 cup packed light brown sugar
1/2 cup granulated sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
3/4 tablespoon baking soda
1/2 pound (2sticks) unsalted butter, at room temperature
2 eggs, lightly beaten
6 cups sifted all-purpose flour
Place the molasses, sugars, ginger, and cinnamon in a double boiler over medium heat. When the sugar has melted, add the baking soda and stir. When the mixture bubbles up, remove from heat.
Place the butter in a large mixing bowl. Add the hot molasses mixture and stir well. Let mixture cool to about 90 degrees F, then add the eggs. Gradually add the flour, 1 cup at a time, while beating. (This is best done in an electric mixer, but you can use a wooden spoon).
Preheat the oven to 325 degrees. Line baking sheets with parchment paper.
Shape the dough into a neat rectangle, place on a well-floured board, and roll out until 1/4 inch thick. Cut into shapes with a cookie cutter. Place on baking sheet and bake 12-18 minutes, or until firm to the touch. Let cool on racks.
Decorate with Royal Icing.
|Step one in the double boiler. Stir until sugar has melted.|
|After the soda is added...bubbly|
|Ready to roll|
|Icing is the kids job...my hub decorates with them|