Gingerbread Cookies

Gingerbread cookies are our one must-have at Christmas. They are dark and spicy and not too sweet. We decorate them with store-bought icing, sprinkles, and colored sugar. As the icing hardens it helps keep the cookies soft.

Logistically, these are practical cookies. I can make the dough and refrigerate or freeze it (pre-rolled). Later I cut and bake, then store at room temperature. Finally we set up for a decorating extravaganza.


Some of these pictures are from Marianna's May 2008 birthday party. The rest are from Christmas 2004.

Gingerbread Cookies

1/2 cup butter, softened

1/2 cup brown sugar

1 generous cup molasses

4 cups flour

1 tsp baking soda

1/4 tsp salt

1 tsp each cinnamon, nutmeg, and ginger

1/2 tsp mace (optional)

1/2 tsp crushed anise seed (optional)

Beat butter and sugar until fluffy. Blend in molasses. Gradually add dry ingredients. Flatten into 2 rounds and chill one hour or more. Roll to 1/4" or a bit thinner. Cut into shapes. Bake on greased baking sheets (or use parchment paper) at 350 degrees for 6-8 minutes. Cool on pan about 1 minute, then transfer to cooling rack. Makes about 3 dozen.

Notes:

After mixing the dough, I roll it between layers of heavy duty plastic wrap (freeze-tite), then chill on a baking sheet.

For cutting out, I tape lightly floured freezer paper (shiny side up) to the island, OR I cut right on the plastic wrap.

• Scraps are rerolled in the plastic wrap. I put the rerolled dough in the fridge while I'm cutting another piece. If time is short I'll even put dough in the freezer.
• Baking time depends on dough thickness. Cookies could take up to 10 minutes, but not for me. If they're a little overbaked, the icing can soften them up, but there is a point of crispiness that can't be undone.
• One can of ready-to-spread frosting is enough for one batch of dough. At Christmas I make a double batch so we all have plenty to decorate.
• Duncan Hines classic vanilla (NOT whipped) icing is whiter than Pillsbury icing. I don't know how it compares to other brands.
• I use the high quality gels for coloring the icing. It is hard to make a Christmasy red; just do your best.
• I put the icing in pint size freezer bags and snip a hole in the corner of the bag. A plastic spatula comes in handy for occasionally squeezing icing back towards the corner.
• Sometimes I put the white icing in a real decorating bag with a writing tip. This makes for more attractive snowflakes and Santa beard/hair/trim. I used freezer bags on the cookies pictured above, and don't think they look as good as others I've made.
• The children decorate for as long as they are having fun, and then I finish up, usually in an assembly line style.

Tools of the Trade: Dutch oven

This Christmas I asked for and received a 6 1/2 quart enameled cast iron Dutch oven. I had a smaller one (without enamel) that I didn't use, but this one would be a different story. And it is!

I wanted this pot so I could bake easy, crusty bread. There's been a lot of hoopla about this kind of bread, first in the NY Times, and more recently in Cook's Illustrated. I had to tweak the recipe (the bottom kept burning), but it is now turning out reliably well. The pot and lid are important because they are preheated. The risen dough is added and covered, then baked for 30 minutes. The heat and steam inside create the thick, chewy crust. The bread is then uncovered and baked for another 20 + minutes.

This is one big, heavy bread pan though, so I'm multi-tasking with it now. The wide base, tall sides, and heat retention make it great for browning meat. Below are some chunks of pork shoulder that I browned before simmering in the crock pot. I'll post the procedure later; the shredded meat is good for BBQ, burrito filling, or even fried rice.

This winter I've been tweaking a beef stew recipe, and my new pot has improved the outcome. The same issue of Cook's Illustrated (Jan/Feb 2008) that had the bread recipe and Dutch oven recommendation also had a feature called "Mastering the Art of Stew". The biggest revelation for me was the idea of simmering in the oven. At 300-325 degrees, the food cooks gently without scorching on the bottom. I can brown the onions and meat on top of the stove, add liquid, simmer in the oven until the meat is tender, add other veggies, and continue in the oven until they are tender as well. I've heated chili in the oven, too.

I am thrilled with my heavy green pot, which, by the way, also looks beautiful on the table. Yes, I know I am easily amused. ;-)