Once upon a time, in a galaxy far, far-away, there was a baker who was not a fan of gingerbread. That baker is me, and even though I literally baked 12 dozen gingerbread cookies in the space of one week, I still do not like gingerbread anything. But everyone else seems to be particularly enthusiastic about this recipe, SO: let me tell you everything there is to know about my adaptation of Alex Guarnaschelli’s gingerbread cookies!
You will need…
Bowl #1:
1 ½ sticks butter, softened
1 2/3 cups sugar
Zest of 1 lemon (you’ll also need the juice for a different bowl)
Bowl #2:
4 cups flour, plus more for rolling out the cookies
1 ½ tsp baking powder
½ tsp baking soda
2 tbsp Trader Joe’s brand pumpkin pie spice
2 tsp cinnamon
½ tsp salt
Bowl #3:
2 eggs
½ cup molasses
Juice of 1 lemon that you already zested earlier today
Directions:
In the electric mixer fitted with the paddle attachment, cream the butter, sugar, and zest until smooth, approximately 5 to 8 minutes. If you do not have a paddle attachment, the whisk attachment will do.
In the mean time, whisk dry ingredients to blend in a second bowl in order to create bowl #2.
In bowl #3, whisk wet ingredients until combined thoroughly.
When bowl #1 is creamed fully, lower the speed of the mixer to the lowest possible setting. With the mixer running, gradually add bowl #2.
Next add bowl #3 to the mixer, and continue to mix just until evenly blended.
Wrap dough in plastic wrap or a large gallon-size baggie, and freeze for 15 minutes.
Preheat the oven to 350 degrees. Line three cookie sheets with parchment paper.
After the 15 minutes have elapsed, roll out the dough on a floured counter with a floured rolling pin. Alex says to roll half the dough at a time. I ended up rolling a third of the dough out at a time. You want it to be rolled to about half an inch thick, or what looks right to you for a cookie. Cut out with many cookie cutters.
This dough will have a bad attitude about having the scraps re-rolled, so you can problem-solve by making the scraps into balls in the palm of your hand and simply having them be circular cookies.
Carefully place each on lined baking sheets. Leave some room between each cookie because they will spread. Bake for 8 to 12 minutes until the edges are beginning to brown. Bon appétit!
You will need…
Bowl #1:
1 ½ sticks butter, softened
1 2/3 cups sugar
Zest of 1 lemon (you’ll also need the juice for a different bowl)
Bowl #2:
4 cups flour, plus more for rolling out the cookies
1 ½ tsp baking powder
½ tsp baking soda
2 tbsp Trader Joe’s brand pumpkin pie spice
2 tsp cinnamon
½ tsp salt
Bowl #3:
2 eggs
½ cup molasses
Juice of 1 lemon that you already zested earlier today
Directions:
In the electric mixer fitted with the paddle attachment, cream the butter, sugar, and zest until smooth, approximately 5 to 8 minutes. If you do not have a paddle attachment, the whisk attachment will do.
In the mean time, whisk dry ingredients to blend in a second bowl in order to create bowl #2.
In bowl #3, whisk wet ingredients until combined thoroughly.
When bowl #1 is creamed fully, lower the speed of the mixer to the lowest possible setting. With the mixer running, gradually add bowl #2.
Next add bowl #3 to the mixer, and continue to mix just until evenly blended.
Wrap dough in plastic wrap or a large gallon-size baggie, and freeze for 15 minutes.
Preheat the oven to 350 degrees. Line three cookie sheets with parchment paper.
After the 15 minutes have elapsed, roll out the dough on a floured counter with a floured rolling pin. Alex says to roll half the dough at a time. I ended up rolling a third of the dough out at a time. You want it to be rolled to about half an inch thick, or what looks right to you for a cookie. Cut out with many cookie cutters.
This dough will have a bad attitude about having the scraps re-rolled, so you can problem-solve by making the scraps into balls in the palm of your hand and simply having them be circular cookies.
Carefully place each on lined baking sheets. Leave some room between each cookie because they will spread. Bake for 8 to 12 minutes until the edges are beginning to brown. Bon appétit!