My kitchen is starting to look (and smell) a lot like
Christmas! Saturday’s winter storm was the perfect excuse to stay inside and
bake these festive three-dimensional gingerbread cookies.
Not only will these spicy cookies warm you up on a cold day,
but once pieced together and decorated, they’ll also warm your home with
holiday spirit – and are a perfect afternoon activity while the kids are on
winter break.
P.S. These cookie cutters made by Williams-Sonoma make a
great holiday gift! They are no longer available in stores, but you can find
them on Ebay.
Holiday Gingerbread Cookies
8 ounces (2 sticks) butter, softened
1 cup dark brown sugar
1 large egg
½ cup molasses
4 cups unbleached all-purpose flour
2 ½ teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice or nutmeg
1 teaspoon baking soda
1 ¼ teaspoon salt
Directions
Position a rack in the center of the oven and preheat to 350
degrees. Line a sheet tray with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment,
cream the butter and brown sugar together until smooth. Add the egg and
molasses, mixing until combined.
On
the lowest speed of the mixer, add the dry ingredients and mix until combined.
Scrape the sides of the bowl as needed, but do not over mix.
Remove the dough from the mixer, divide the dough in half, and
flatten each piece into a 1-inch thick disk. Roll each piece of dough
between two pieces of parchment paper to 1/8-inch thickness. Score the dough with the cookie cutters and
transfer to the freezer to harden, about 20 minutes. Carefully, pop scored cookies
out from the sheet of dough and transfer to parchment-lined sheet tray.
Bake cookies until set and golden brown. Test the cookies by
touch, they should bounce back a bit. Smaller cookies will take anywhere from
6-8 minutes, while the larger ones will bake in about 8 -10. Let cool
completely before decorating.
Oh and this dough is exceptional
for gingerbread houses, too! It is sturdy and retains its shape while baking.
Happy baking!
