Gingerbread Cookies

 

Gingerbread Cookies

Makes about 36 cookies (depending on the size of your cookie cutters, could be more or less)

In a quest to explore baked deliciousness across cultures around the globe, the next step on our journey on Moni Loves to Bake™ is Gingerbread Cookies.  December 4^th is National Cookie Day, so it seems quite appropriate to get started on holiday cookies and cookie decorating.  Did you know cookie decorating dates all the way back to 14^th century Switzerland?  They were made from a wooden mold called a springerle, and it was in the shape of an Easter Lamb. 

    *I’m going to step away from the typical blog format by giving you the recipe up front (you’re welcome!).  I understand how annoying it can be when time is short, you just want the recipe, and don’t have time to read the story.  Trust me, I get it.  With that said, when you have a few minutes I hope you scroll down and check out the abbreviated history behind these spicy little treats.  I’ll do my best to keep it short and sweet, just like these cookies.

RECIPE:

*Note: These take a long time to make so plan accordingly.  The dough needs to chill in the fridge for 1 hour to overnight before it can be rolled out and baked, and of course the cookies need to be completely cool before decorating them.  When using royal icing it takes a while to create your colors, pipe, flood, then add any decorations.  You should let them set overnight, if possible.  The top may look dry, but they’re probably still wet underneath.  I recommend breaking it down and allowing 2-3 days to complete.  I would definitely call these cookies a labor of holiday love!

 Cookie Ingredients:

• 4 cups (520 g) AP flour – aerated (plus more for rolling and cutting the dough, divided)
• 1tbsp + 2 tsp (10 g) ground ginger
• 1 tbsp (6g) ground cinnamon
• ½ tsp (1 g) grated nutmeg
• ½ tsp (1 g) ground cloves
• 1 tsp (7g) salt
• ½ tsp (2 g) baking soda
• 2 sticks (225 grams) unsalted butter at room temp
• ¾ cup (158g) packed dark brown sugar
• ½ cup (161 g) molasses
• 1 large egg at room temp
• 1 tsp (2g) vanilla extract
• 1 tsp (7g) grated fresh ginger (grated from a small piece)
• 1 grated orange peel (one medium orange – avoid the white pith)

*Royal Icing follows cookie recipe.                                                                                                     

 Equipment:

• Food scale (optional - if measuring ingredients by weight)
• Stand mixer with paddle attachment
• Medium mixing bowl
• Dry measuring cups
• Measuring spoons
• Spatula
• Whisk
• Large (wooden) spoon
• Plastic wrap
• Rolling Pin
• Parchment paper
• Cookie cutters (metal if you have them)
• Small bowl or plate
• Baking sheets
• Cooling Racks

Directions:

    In a medium mixing bowl, whisk together all of the dry ingredients.  Set aside.

    Add the butter to the bowl of your stand mixer and cream together for 3 minutes, scraping down the bowl when done.  Add the dark brown sugar and the molasses and mix for 2 minutes, then scrape down the bowl again.  Mix in the egg and the vanilla.  Scrape down the bowl, then add the fresh ginger and fresh orange peel.  Mix together and scrape down the bowl one last time. 

    Add the dry ingredients to the wet mixture in 3 intervals, mixing after each one until just incorporated.  Do not overmix - use a spoon to finish mixing the flour in until fully incorporated and the flour is no longer visible. 

    Divide the dough into roughly 3 equal parts, shape into disks, and wrap each one in plastic wrap.  Chill in the fridge for 1 hour or overnight.  This will help firm up the dough so it’s easier to roll out and cut.  Allow to rest on the counter for a few minutes before rolling.

    Preheat the oven to 350° and ensure the oven racks are in the upper and lower thirds of the oven.  Line your baking sheets with parchment paper.

    Take one disk from the fridge and roll out between 2 sheets of parchment paper, dusting the bottom sheet and top of the dough with flour.  (Leave the other 2 disks in the fridge until ready to use.)  Dough should be about 1/8” thick.  Cut out the gingerbread shapes with your cookie cutters and delicately transfer to the parchment lined baking sheet. 

    Bake until set, about 9-12 minutes, keeping an eye on them so they don’t burn.  Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack. 

     Repeat this process with the remaining chilled disks of dough, one at a time until done.

*Helpful Hints*

• Add some flour into a small bowl or plate and dip the bottom edge of the cookie cutter into the flour before cutting the dough.  This helps to separate the dough and slide it out of the cutter a bit easier.  Don’t worry if you have excess flour on the surface of the cookie.  Once they come out of the oven and have cooled, you can delicately dust it off with your fingers.  No biggie. 
• If you cut the dough and it happens to stick to the bottom sheet of the parchment paper, carefully slide an offset spatula underneath and move it to the cookie sheet. 
• I also prefer to bake one cookie sheet at a time.  I know this isn’t exactly a time saver, but the cookies will bake more evenly. 
• Knead the leftover dough back together and shape into a disk, rewrap in the plastic wrap, and place in the freezer to cool so you can roll and cut again when the 1^st batch is done.  

Royal Icing Ingredients:

• 4 cups confectioner’s sugar (sifted)
• 2 tbsp meringue powder (I had to order it on-line)
• 1/3 cup water (plus a small bowl of water for creating the right consistency for piping and flooding)
• Food coloring (if using)
• Fun decorations (if using)

 Equipment:

• Large mixing bowl
• Dry measuring cups
• Sifter
• Large spoon
• Hand mixer (or stand mixer)
• Spatula
• Small mixing bowls
• Damp paper towels
• Resealable bags (or piping bags with tips)
• Toothpicks
• Tall glass
• Scissors
• Spoon
• Parchment paper (or something similar to protect your work surface)

 Directions:

    Sift the confectioner’s sugar into a large bowl.  Add the meringue powder and water.  Use a spoon to stir the ingredients until they start to come together, then use a hand mixer to fully combine until you get a smooth icing.  Place a damp paper towel over the top while you prep your colors.  

*Helpful Decorating Tips*

• Place a damp paper towel over each bowl of icing so it doesn’t dry out.
• Keep a small bowl filled with water along with a small spoon or measuring spoon so you can gradually add water when needed (in very small amounts).  Piping and flooding icing each require a different consistency.  *You may want to add your food coloring BEFORE any extra water.  That will help reduce the risk of making the icing too thin.

• To fill the resealable piping bag, open the bag and place it in a tall glass to stabilize it, folding the edge of the bag over the top.  Add the icing, push it down towards a bottom corner while squeezing the air out.  Take a scissors and cut the corner tip of the bag keeping a close eye on how small or large the hole is.  I suggest a smaller hole for piping.
• The consistency needed for piping should be loose enough to get thru the bag without clogging it AND without running out of it.  
• When flooding the color (filling the color inside the lines) you will need a thinner consistency that you can either pipe through a bag with a larger hole at the end, or a small spoon.  I used a small measuring spoon and guided the icing to the edge of the piping with a toothpick.  You can also use the toothpick to pop any bubbles that may form. 
• To maintain consistency in color, hold some of the piping icing aside and add more water for flooding.   
•  If you decide to add any bling, be sure to do so while the icing is wet.  I strongly suggest icing one cookie at a time then immediately add your decorations so they can set together.  If you wait too long it will be too late.

  I didn’t think I would like this process as much as I did but, honestly, it was so much fun!  Cookie season has just begun so I’ll be working with more bling, trying different coloring techniques, and creating more cookie recipes.  I can't wait!

    Gingerbread cookies may quite possibly be the most iconic Christmas cookie there is.  I can’t remember ever not seeing or eating them right after Thanksgiving through the end of the year and the shapes, decorations, colors, and techniques are endless.  Whether you’re eating gingerbread cookies, stringing a ribbon at the top to hang them on your Christmas tree, or creating the classic (or modern) gingerbread house, they’re a fun little treat that instantly put me into the Christmas spirit.

History:

    Gingerbread has an extensive history that dates all the way back to Europe in 992 CE by an Armenian monk named Gregory of Nicopolis (modern day Greece).  In the 13^th century it made it’s way to Sweden (via Poland) by German immigrants, and a gingerbread guild was created to control production in early 15^th century Germany.  In 1444, Swedish nuns from the Vadstena Abbey baked them and believed they had digestive benefits (and based on my research that may be true, including possibly helping to ease nausea among other things).

    During her reign in the 16^th century, Queen Elizabeth I gets the credit for creating the original gingerbread men by having her royal gingerbread maker bake them for her royal dinners in the likeness of VIP foreign dignitaries and members of her court.    

    In 17^th century England, gingerbread was also thought to have medicinal benefits and were sold in markets, monasteries, and pharmacies in the form of gingerbread biscuits.  European settlers brought it to the America’s. 

Enjoy! 

Thank you,

Moni Loves to Bake

 *Kindness, equality, knowledge, and gratitude are the necessary ingredients to make the world a better place.  Together, we can make it happen.  Happy Baking!

 References:

• https://en.wikipedia.org/wiki/Cookie_decorating#:~:text=Also%20during%20the%2017th%20century%2C%20Dutch%20and%20German,decorated%20of%20cookies%20today%2C%20evolved%20from%20the%20English.
• https://en.wikipedia.org/wiki/Gingerbread
• https://www.healthline.com/nutrition/11-proven-benefits-of-ginger
• https://time.com/4602913/gingerbread-men-history/
• https://en.wikipedia.org/wiki/Gingerbread_man