I know the holidays are over, but sometimes when it’s cold and dreary in January, you find yourself needing at least 1 more cookie. I has rained more in Arizona over the last 12 months than I care to contemplate. It’s also rained for a few weeks on and off in Phoenix. I want spicy and warm foods and a ton of delicious carbs. It’s also quite possible that due to the holiday frenzy this recipe was tested multiple times until the gingerbread came out just RIGHT.
Martha Stewart Inspiration
Whenever I try a new baking recipe, I often go to the queen of baking, Ms. Martha Stewart. My recipe is inspired by the Martha Stewart basic gingerbread cookie recipe, but with updated cooking instructions/ingredients. It’s now ready to share. Enjoy these cookies with or without icing with a hot cup of tea or a glass of milk. Make these spicy and warm gingerbread cookies for a snowy or rainy day to share with those you love. I promise, they will love them too.
History of the Gingerbread Cookie
The history of the gingerbread cookie is a long and storied one. It dates back to the Middle Ages, when it was first made in Europe as a sweet treat for special occasions. The original recipe included honey, spices, and breadcrumbs, which were then shaped into various forms such as animals or people. Over time, the recipe evolved to include molasses and other ingredients like ginger
Gingerbread cookies have become a beloved winter treat in many parts of the world. In January, when the weather is cold and snowy (or rainy), these spicy and warm gingerbread cookies are just the thing to bring some cheer. The combination of spices like cinnamon, nutmeg, cloves, and ginger creates a unique flavor that is both comforting and delicious.
Unsulfured Molasses
Unsulfured molasses is a key ingredient in gingerbread cookies, giving them their signature flavor and texture. It is made from sugar cane juice that has been boiled down to a thick syrup. The difference between unsulfured and sulfured molasses is that the former does not have sulfur dioxide added as a preservative. This makes it a healthier option for baking, as well as providing
The dough for gingerbread cookies is a classic winter treat that can be enjoyed in the snow or rain. It’s a comforting and warming combination of spices, unsulfured molasses, and brown sugar that creates a delicious aroma as it bakes. The smell of gingerbread baking in the oven is enough to make anyone feel cozy and content on a cold winter day.
Ingredients
- 6 cups unbleached all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, room temperature OR Crisco
- 1 cup dark-brown sugar, packed
- 4 teaspoons ground ginger – MUST HAVE FRESH GINGER
- 4 teaspoons ground cinnamon, minus the cinnamon stick
- 1 1/2 teaspoons ground cloves
- 1 teaspoon finely ground pepper
- 1 1/2 teaspoons kosher salt
- 2 large eggs
- 1 cup unsulfured molasses
- Royal Icing, for decorating…I use store bought
Recipe
In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Mix in spices and salt. Add eggs and molasses; mix well. With the machine on low speed, gradually add flour mixture, and beat until combined. Divide the dough into thirds, and wrap each piece of dough in plastic. Chill at least 1 hour, overnight is preferred.
Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. On a lightly floured work surface, roll out dough to 1/8 inch thick. Using any cookie cutters, cut into desired shapes and transfer to prepared baking sheets.
Bake cookies until crisp but not darkened, about 7-10 minutes depending on your oven. Transfer to a wire rack. Let cool completely. When cooled, decorate with royal icing.
Royal Icing
The best way to decorate gingerbread cookies with royal icing is to use a piping bag and a variety of tips. Royal icing is a sweet, creamy mixture made from powdered sugar, meringue powder, and water. It can be used to create intricate designs on cookies or simply spread over the surface for a smooth finish. When using a piping bag, start by filling it with the prepared icing and cut off the tip. Press firmly on the bag and trace any design along your cookie. Wait until the icing dries completely before storing to prevent the cookies from sticking together.
Storing Gingerbread Cookies
I recommend storing your gingerbread cookies in an airtight container for up to 4 weeks. Layer the cookies in between wax paper or parchment paper to prevent sticking together. If they start to get too hard, you may place 1 piece of bread in the airtight container to transfer back moisture. Works like a charm. Enjoy sitting in front of your fireplace or late at night with a good book and a cup of tea.
Feeling inspired? Here are some additional gingerbread cookie recipes to try out:
- Spicy Ginger Cookies for a Rainy Day – Nancy Harmon Jenkins – (nancyharmonjenkins.com)
- Winterlights :: Newfields – Experience the wonder of over a million and a half lights glittering in The Garden this holiday season at Winterlights. (discovernewfields.org)
- 50 Snow Day Recipes to Keep You Warm During the Blizzard – When the weather gets crazy, stay inside and cook (and nap). Here are 50 recipes to choose from for your next work-from-home snow day. (bonappetit.com)
- 80 Wintry Treats That Will Make You Feel Warm and Cozy | Taste of Home – Keep the winter blues away with these dessert recipes that will warm you from the inside out. Think hot chocolate, bread pudding, cobbler and so much more. (tasteofhome.com)
