Gingerbread Cookies—Tips and Recipe

Gingerbread cookies are a holiday staple, but many of us find the process of making them tedious and frustrating. Don’t give up on these holiday treats! Below are some tips to take the headaches out of making gingerbread cookies, as well as a favorite recipe.

Bon appetite!

Tips for Hassel-Free Gingerbread Cookies

To bake perfect gingerbread cookies, the most important tips are to chill the dough thoroughly to prevent spreading and to avoid overmixing or overbaking to ensure a tender texture.

Dough Preparation and Handling

• Chill the dough (twice!).
  Gingerbread dough is sticky when first mixed. Chilling it for at least 1-3 hours (or overnight) makes it firm and easy to handle. For best results, chill the mixture briefly again after cutting out the shapes, right before baking.
• Use room temperature ingredients.
  Ensure butter and eggs are at room temperature so they combine properly and the dough has the right consistency.
• Avoid overmixing.
  Only mix the dry ingredients into the wet ingredients until just combined. Overmixing develops gluten, which can lead to tough, dry cookies.
• Roll out the dough on parchment paper.
  To prevent sticking and keep intricate shapes from falling apart, roll the dough between two sheets of parchment paper or on a lightly floured surface, then slide the whole sheet onto the baking pan.
• Use the right molasses.
  Use dark, full-flavor molasses for a rich taste and chewy texture. Avoid blackstrap molasses, which is too bitter for desserts.

Baking and Cooling

• Bake at a slightly lower temperature.
  Baking at around 325°F instead of the typical 350°F helps prevent the cookies from burning (due to the high sugar content) and encourages them to hold their shape.
• Don’t overbake.
  The cookies are done when the edges are set, and the centers look slightly puffy. They will continue to firm up as they cool.
• Cool the pan between batches.
  Placing dough on a warm baking sheet will cause the butter to melt immediately, leading to spreading. Ensure baking sheets are completely cool before adding the next batch of cut-outs.
• Bake similar sizes together.
  Cookies of different sizes bake at different rates. Bake similarly sized shapes on the same tray for even results.
• Cool completely before decorating.
  Allow the cookies to cool completely on a wire rack before applying any icing or decorations, or the icing will slide off.

Decorating and Storage

• Use royal icing.
  For decorations that harden and do not smudge, use royal icing (see recipes below) made with egg whites.
• Store properly.
  Store baked gingerbread cookies in an airtight container at room temperature for up to two weeks. Placing a piece of waxed paper between layers can prevent sticking.

Gingerbread Cookie Recipe

Yield

24 5-inch-tall gingerbread people.

Ingredients
3 cups all-purpose flour
1 1⁄2 teaspoons baking powder
3⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 tablespoon ground ginger
1 3⁄4 teaspoons ground cinnamon
1⁄4 teaspoon ground cloves
6 tablespoons unsalted butter
3⁄4 cup dark brown sugar
1 large egg
1⁄2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

Directions

• In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
• In a large bowl, beat butter, brown sugar, and egg on medium speed until well blended.
• Add molasses, vanilla, and lemon zest and continue to mix until well blended.
• Gradually stir in the dry ingredients until they are blended and smooth.
• Divide the dough in half and wrap each half in plastic, and let stand at room temperature for at least 2 hours or up to 8 hours.
• Preheat oven to 375°F (or 350°F as noted above). Prepare baking sheets by lining them with parchment paper.

Note: Dough can be stored in the refrigerator for up to 4 days, but in this case, it should be refrigerated. Return to room temperature before using.

• Grease or line cookie sheets with parchment paper.
• Place one portion of the dough on a lightly floured surface.
• Sprinkle flour over the dough and the rolling pin.
• Roll the dough to a scant 1/4-inch thick.
• Use additional flour to avoid sticking.
• Cut out cookies with the desired cutter (the gingerbread man is the favorite, of course).
• Space cookies 1 1/2-inches apart.
• Bake 1 sheet at a time for 7-10 minutes.
  Note: The shorter time will give you softer cookies.
• Remove the cookie sheet from the oven and let the cookies stand until they are firm enough to transfer to a wire rack.
• After cookies are cool, decorate them any way you like.

Royal Icing

Yield
4 cups

Ingredients
3 large eggs
4 cups confectioners’ sugar (one 1-pound box), sifted

Directions

• Beat egg whites until frothy.
• Add 1/4 cup of the sugar and mix well. Gradually add the remaining 3 3/4 cups sugar, beating on low speed and scraping down the sides.
  Tip: Adding the sugar slowly, just a little bit at a time, will keep the icing smooth.
• Increase the mixer speed to high and continue to beat the mixture until soft peaks form, about 5 minutes.
• Add water, a few drops at a time, to thin it to the consistency appropriate for the kind of decorating you are doing.
  Tip: The icing should be stiffer for lettering, more malleable for other decorations.
• Add food coloring to the icing.

How to Store Royal Icing

Royal icing should be stored in an airtight container. To keep it extra fresh, place a piece of plastic wrap directly on the surface of the icing to prevent a skin from forming. The icing will stay fresh at room temperature for two days or in the refrigerator for five days. If refrigerating, let the icing return to room temperature before using it.