Gingerbread Cookies
Crunchy, Spiced and Magical
Gingerbread cookies are the aromatic soundtrack of Christmas. That smell of warm spices that invades the kitchen while you bake is, for many, the true beginning of the holidays. But let's not fool ourselves: these aren't just cookies to decorate and photograph. Well made, they're crunchy on the outside, slightly soft on the inside, with a perfect balance between sweet and spicy. They're the perfect gift, the ideal family activity and, above all, a delight to devour.
recipe.ingredients
- 350g all-purpose flour
- 1 tsp baking soda
- 2 tsp ground gingerFreshly grated elevates the flavor considerably
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 115g cold butter, cubed
- 175g dark brown sugarDark provides more depth
- 1 large egg
- 4 tbsp molasses or dark honey
- 1 tsp vanilla extract
recipe.preparation
- 1
Sift together the flour, baking soda, all the spices and salt. This step seems minor, but it ensures the spices are evenly distributed and prevents unpleasant lumps.
- 2
In a large bowl, beat the cold butter with the brown sugar until you get a sandy mixture. You can use a mixer or do it by hand if you're looking for pre-Christmas exercise.
- 3
Add the egg, molasses and vanilla. Beat until combined. The mixture will look somewhat liquid and dark—this is perfectly normal.
- 4
Add the dry ingredients in two batches, mixing only until the flour disappears. Don't overwork the dough or the cookies will be hard.
- 5
Divide the dough into two discs, wrap them in plastic wrap and refrigerate for at least 1 hour. Cold dough is essential: it allows clean cuts and cookies that hold their shape.
- 6
Preheat the oven to 180°C and line baking sheets with parchment paper. Roll out the dough on a floured surface to about 5mm thickness.
- 7
Cut the cookies with your choice of cutters: little men, stars, trees, snowflakes. Place them on the sheets leaving 2cm of separation.
- 8
Bake 8-10 minutes. The cookies should look slightly soft when coming out of the oven—they harden as they cool. If you wait for them to be hard in the oven, they'll be like rocks.
- 9
Let cool completely before decorating with royal icing. Patience here is crucial: icing on hot cookies is a sticky disaster.
recipe.modeChef
Professional pastry cookies
The best pastry shops in the world have tricks that transform simple cookies into small edible works of art.
- Add a teaspoon of freshly ground black pepper to the spices. It seems strange, but it adds surprising depth.
- Substitute part of the molasses with maple syrup for a more sophisticated touch.
- Glaze with tempered white chocolate for a professional shiny finish.
- Add orange zest to the dough and decorate with candied orange peel.
recipe.tips
- •The dough can be refrigerated up to 5 days or frozen 3 months. Perfect for preparing in advance.
- •If the dough is too hard when taken out of the refrigerator, let it sit 10 minutes at room temperature before rolling.
- •For perfect royal icing: 250g powdered sugar, 1 egg white and a few drops of lemon. Beat until thick and shiny.
- •Store the cookies in airtight containers with an apple slice to keep them fresh longer.
recipe.specialTrick
The secret to perfectly flat and uniform cookies: after cutting the cookies, freeze them for 10 minutes before baking. This prevents them from spreading in the oven and keeps the mold details sharp and defined. The cookies come out with perfect edges, ideal for decorating like a professional.