Here’s how to make the best gingerbread this Christmas

I’m going to be a bit of a humbug and admit that I seriously dislike gingerbread in any form. I’ve never liked it and doubt I ever will, and I struggle to comprehend how so many of us can truly enjoy this holiday-oriented treat.

Despite my lack of appreciation for gingerbread, I recognize that a lot of us do, in fact, enjoy consuming it. So, I thought I would share a recipe from food.com to encourage you to make your absolute best gingerbread cookies this year.

“Ingredients:

“Directions:

  • In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  • In a large bowl (KitchenAid’s great for this) 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 dry ingredients until blended and smooth.
  • Divide 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 deg. Prepare baking sheets by lining with parchment paper.
  • (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
  • Grease or line cookie sheets with parchment paper.
  • Place 1 portion of the dough on a lightly floured surface.
  • Sprinkle flour over dough and rolling pin.
  • Roll dough to a scant 1/4-inch thick.
  • Use additional flour to avoid sticking.
  • Cut out cookies with desired cutter– the ginger bread man is our favorite of course.
  • Space cookies 1 1/2-inches apart.
  • Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies– very good!).
  • Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
  • After cookies are cool you may decorate them any way you like.
  • I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing,” the recipe states.

This recipe takes, in total, roughly two-and-a-half hours to make, including baking time, and yields about two dozen cookies.

For all of you gingerbread feigns; you’re welcome.

Image from https://images.unsplash.com/photo-1514495021973-06719621b160?ixid=MXwxMjA3fDB8MHxwaG90by1wYWdlfHx8fGVufDB8fHw%3D&ixlib=rb-1.2.1&auto=format&fit=crop&w=1307&q=80


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