Sunday, December 19, 2010

Gingerbread Cookies

I have been making gingerbread cookies for several years. And I must admit I have been using a refrigerated Pillsbury dough, until this year. I couldn't locate it anywhere in this town! We could not have Christmas without the gingerbread cookies so I decided to make my own. I searched many recipes & decided to go with Paula Deen's. They were delicious! I think the best thing was the smell that came out of the oven & filled my entire house. Awesome!

1 stick of butter, softened
3/4 c brown sugar, packed
2 eggs
1/4 c molasses
3 3/4 c all purpose flour
2 tsp ground ginger
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

Using an electric mixer, cream the sugar & butter until well combined. Add the eggs & molasses & mix until combined. In a separate bowl, mix together the flour, ginger, baking soda, cinnamon, nutmeg & salt. Add the dry ingredients to the butter mixture & combine with a spoon (I found it easier to combine with my hands). Remove the dough from the bowl & wrap in plastic wrap. I decided to make smaller balls of dough (rather than one large ball) & wrap each in plastic wrap (see photo below). Place dough in refrigerator until firm, about 1 hour. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for 15 minutes, until pliable. Take about 1/2 cup of dough at a time & roll until about 1/8 inch think. Cut out with gingerbread cookie cutter(s). Transfer to a cookie sheet. Bake for 7-10 minutes. The recipe called for 10 minutes but I started with 7 minutes & found that sufficient. Transfer to wire racks to cool. I like to decorate mine with Royal Icing (click for recipe).

Recipe courtesy: Paula Deen

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