WOW! Did you know that the first Gingerbread biscuit figures were made to represent the likeness of important guests for Elizabeth I of England?
Gingerbread cookies date bake to the 15th century! Gingerbread cookie recipes vary from recipe to recipe. Some have indentations for decoration, or some have icing or chocolate. Most common decorations are, faces, hair, shoes, and shirts with buttons made from other confectionaries.
This Holiday Season would be remised if you do not have a least one Gingerbread cookie. Here is my favorite Gingerbread cookie recipe.
2/3 cup – Butter – Softened at room temp.
¾ cup – Packed dark brown sugar
2/3 cup – Molasses
1 ea – Large egg also at room temp
1 teaspoon – Vanilla Extract
3 ½ cups – AP Flour
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon – Ground Ginger
1 Tablespoon Ground Cinnamon
½ teaspoon – Ground Allspice
½ teaspoon – Ground Cloves
In a large bowl using a mixer with a paddle, beat the butter for a minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined. Scrape the sides and bottom of the bowl as needed. Then, beat in egg and vanilla on high speed for about 2 minutes. Scrape down the sides and bottom of the bowl as needed. If the butter separates that is all right.
In another bowl, add flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Then mix togeher until combined. Mix int the wet ingredients on slow speed until combined. The dough will be quite thick and slightly sticky. Divide in half and place each piece on a large piece of plastic wrap. Press down to create a disc shape. Chill dough for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper and set aside.
Remove 1 piece of cookie dough from the refrigerator. Generously flour a work surface, your hands and the rolling pin. Roll out dough until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on baking sheets. Continue to roll dough scraps until all the dough is shaped.
Bake cookies for about 8-11 minutes.
Allow cookies to cool on the baking sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired. Cookies will be good covered at room temperature for about a week.