Gingerbread Cookies

By

It is the season... :)

“Run, Run, as fast as you can. You can’t catch me, I am a gingerbread man!”

That is what comes to my mind when I think gingerbread cookies! A quote from the gingerbread man story we all read in childhood. Funny how some stories stay with us! Even funnier how these little cookies provoke lines of the same story to my children as well! My daughter had been reading this book at school, and she came to me saying: “we have to start baking ginger! ” Not knowing she meant the cookies, I asked her, why ginger? She said: “because Santa is on his way, and ginger man is very fast, we can’t catch him! ”

Bless their little hearts, these little ones are just so sweet!

Read the full “Festive Gingerbread Baking” article on this link (including a beautiful how to make a snowflake tree ornament video). 

Ingredients

  • 560g all purpose flour
  • 250g butter, cold, cut into cubes
  • 210g brown sugar
  • zest of 1 orange, finely grated
  • 1 tsp baking soda
  • 4 tbsp fresh orange juice
  • 1 tbsp water
  • 3 tbsp black treacle
  • 3 tbsp raw honey
  • 3 tbsp ground ginger
  • 4 tbsp DS Pumpkin Pie Spice Mix or DS Cake  Spice Mix

OR you can go for

  • 3 tbsp ground cinnamon
  • 1 tsp ground cloves
  • 1/4 tsp ground nutmeg

In a deep and heavy saucepan, mix orange juice, water, treacle, honey, brown sugar, and spices together, and place over heat. Bring to a boil, stirring continuously. Once the mixtures boils, remove from the heat and gradually stir in the butter cubes. Once all the butter had been incorporated into the mixture add the baking soda and whisk the mixture through to incorporate.

Pour this mixture into the bowl of an electric mixer – or into a large bowl if you are using a handheld mixer. Set the mixture aside to cool to slightly warm (don’t start mixing and adding the rest of ingredients hot.)

Once the mixture is slightly warm, sprinkle the flour on top and turn the mixer on speed 1, or low. Beat until the mixture forms a wet, sticky dough. Turn this dough onto plastic wrap and cover tightly. Place in the fridge and chill overnight.

On a lightly floured surface, briefly knead the dough. Cut into 4 portions and work with 1 portion at a time, chilling the rest wrapped with cling film. Roll the dough into desired thickness and cut out shapes using cookie cutter. (for tree ornaments, roll out the dough slightly thicker than usual for a stronger cookie).

Transfer the cut out shapes onto a lined baking tray (line baking tray with parchment paper). Place tray of cookies in the fridge for 30 minutes, in order for the cookies not spread and change shape in the oven.

Bake in preheated oven 375F for 10-20 minutes. Time depends the size. When done the cookies are firm to the touch. Transfer cookies to wire rack and cool completely, before decorating or hanging on a tree.

Storage
These gingerbread cookies will stay in perfect condition for 3 months, if stored in a airtight container. The unbaked cookie dough will keep for 3 months in the freezer (tightly wrapped with cling film).

Relative Links

You may also like…