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.

Waverly "Candy"

We didn't make many cookies for Christmas this year, so I'm allowing myself to gradually bake some of our holiday favorites now and then. Lauren especially likes these buttery and slightly sweet treats.

This is a recipe I got from my mom, although I've seen variations since.

Waverly "Candy"
Waverly or club or graham crackers
1 cup chopped pecans or walnuts
1/2 pound (2 sticks) butter
1/2 cup white or brown sugar

Fill a jelly roll pan (11" x 17" x 1") with crackers in a single layer. Sprinkle with nuts. Slowly heat butter and sugar until it just comes to a rapid boil. I whisk the butter mixture to keep it homogenous. Pour over the crackers and nuts, covering completely. Bake at 350* for 10-15 minutes, until browned. Watch near the end so they don't burn. While still warm, remove to a cooling rack. Store tightly covered.

Notes:

• For some reason, heating the butter mixture slowly does matter. I hurried it once, and it wasn't as good.
• Try to get the oven time just right--too long and the crackers burn, too short and the cooled product is chewy rather than crisp.
• If you wait until the crackers cool before removing from the baking sheet, they will stick and break.
• You can drizzle on melted chocolate, if desired.