52 cookies :: week 43 :: gingerbread men (and ladies)

Gingerbread People
via Everday Food, December 2007

3 c all-purpose flour (spooned and leveled), plus more for rolling
2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
6 tbsp unsalted butter, room temperature
1/2 c packed dark-brown sugar
1 large egg
3/4 c unsulfured molasses
2 c confectioners' sugar
4 tsp powdered egg whites

In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses. With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).

Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes.

Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.)

For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Make icing: In a large bowl, whisk together confectioners' sugar, powdered egg whites, and 1/4 cup water (if needed, adjust consistency with confectioners' sugar). Transfer icing to a pastry bag with a small tip, or place in a resealable plastic bag, and snip a small hole in one corner. Decorate cookies as desired. (I like these frosting-free... but the girls and D had fun decorating a few too. Maybe more fun decorating than eating? Hmmm....)



Store in a single layer in airtight container.

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K: A little too gingery. I don't know if it would be on my top 10 list.

E: Yep. Too gingery. Pretty good though. But I think they could be better.

D: Great cookie. Spicy cake and sweet frosting. That first bite of ginger got my tastebuds' attention. I double dipped the arms and legs in the frosting bowl cuz it was there. Just how I roll.