Gingerbread Cookies!
So I finally got the second recipe to work. Looks like Martha knows what shes talking about, I should have just shut up and listen!
I am pretty tired, as Ive been baking since 6pm. We have an apt sized oven which is really tempermental so it took me FOREVER to bake everything sheet by sheet :S These are only SOME of the cookies, there are dozens more piled on the stove, and in another bowl!
In anycase, here are the recipes and photos.....and...dozens and dozens of cookies later....
Recipe 1: Soft Gingerbread Cookies
3/4 c. molasses
1/3 c. packed brown sugar
1/8 c. water
1/8 c. unsalted butter [room temp]
3 1/4 c. AP Flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cloves
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp nutmeg
1 egg
A: In bowl, mix molasses, b sugar, water and butter until smooth. Combine flour, b soda, b powder, and spices. Stir into wet mixture until all of dry ingredients are absorbed.
Cover dough, chill for 1 hour min.
B: Preheat to 350 degrees F. Roll dough out on lightly floured surface to 1/4" thickness.
Place cookies onto ungreased baking sheet for 8-10 minutes or until edges brown.
RESULT: what you see in the center bowl, and on the baking sheet with white dots on trees. Quite thick, quite subtle in flavor, and more like actual gingerbread than gingerbread cookies. They remain soft which is awesome but could use a bit more flavor and a bit more.....I dont know, something.....
REcipe 2: MS.com Gingerbread cookies [slightly modified]
3 c. AP Flour
1 egg
1/2 tsp b soda
1/4 tsp b powder
1 stick unsalted butter [actually only used about 3/4 stick/lb ]
1/2 c. dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
3/4 tsp salt [used only 1/4]
1/2 tsp ground black pepper [omitted]
1/2 c. molasses
A: In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
B: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds, and wrap in plastic. Chill for at least 1 hour.
C: Heat oven to 350°. Line baking sheets with Silpats (a French nonstick baking mat). Set aside. On a lightly floured work surface, roll dough 1/8-inch thick. Cut into gingerbread people shapes. Transfer to prepared baking sheets.
D: Cut out desired decorations and place on cookies.
E: Decorate with royal icing.
RESULT:
Very much like ginger sugar cookies. I dont mind their crispness but prefer the other cookies' texture only because it is definatly more like traditional german gingerbread.
I also cant eat butter, so the sugar cookie i ate made my stomach turn. [My husband likes Martha's best though]
Royal Icing Recipe:
3 c. royal icing
1 1/2 2 egg whites
1 1/2 tsp. lemon juice
food colorings.
Question: Ive never used royal icing because my husband is allergic to eggs, but he isnt going to the party so its ok. Does the lemon cook the egg entirely? Or do these need to be refrigerated overnight? They are currently setting on my counter over night on wax paper.
I am pretty tired, as Ive been baking since 6pm. We have an apt sized oven which is really tempermental so it took me FOREVER to bake everything sheet by sheet :S These are only SOME of the cookies, there are dozens more piled on the stove, and in another bowl!
In anycase, here are the recipes and photos.....and...dozens and dozens of cookies later....
Recipe 1: Soft Gingerbread Cookies
3/4 c. molasses
1/3 c. packed brown sugar
1/8 c. water
1/8 c. unsalted butter [room temp]
3 1/4 c. AP Flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cloves
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp nutmeg
1 egg
A: In bowl, mix molasses, b sugar, water and butter until smooth. Combine flour, b soda, b powder, and spices. Stir into wet mixture until all of dry ingredients are absorbed.
Cover dough, chill for 1 hour min.
B: Preheat to 350 degrees F. Roll dough out on lightly floured surface to 1/4" thickness.
Place cookies onto ungreased baking sheet for 8-10 minutes or until edges brown.
RESULT: what you see in the center bowl, and on the baking sheet with white dots on trees. Quite thick, quite subtle in flavor, and more like actual gingerbread than gingerbread cookies. They remain soft which is awesome but could use a bit more flavor and a bit more.....I dont know, something.....
REcipe 2: MS.com Gingerbread cookies [slightly modified]
3 c. AP Flour
1 egg
1/2 tsp b soda
1/4 tsp b powder
1 stick unsalted butter [actually only used about 3/4 stick/lb ]
1/2 c. dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
3/4 tsp salt [used only 1/4]
1/2 tsp ground black pepper [omitted]
1/2 c. molasses
A: In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
B: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds, and wrap in plastic. Chill for at least 1 hour.
C: Heat oven to 350°. Line baking sheets with Silpats (a French nonstick baking mat). Set aside. On a lightly floured work surface, roll dough 1/8-inch thick. Cut into gingerbread people shapes. Transfer to prepared baking sheets.
D: Cut out desired decorations and place on cookies.
E: Decorate with royal icing.
RESULT:
Very much like ginger sugar cookies. I dont mind their crispness but prefer the other cookies' texture only because it is definatly more like traditional german gingerbread.
I also cant eat butter, so the sugar cookie i ate made my stomach turn. [My husband likes Martha's best though]
Royal Icing Recipe:
3 c. royal icing
1 1/2 2 egg whites
1 1/2 tsp. lemon juice
food colorings.
Question: Ive never used royal icing because my husband is allergic to eggs, but he isnt going to the party so its ok. Does the lemon cook the egg entirely? Or do these need to be refrigerated overnight? They are currently setting on my counter over night on wax paper.