Gingerbread Cookies Recipe – Christmas Spice Biscuits

The History of Gingerbread Cookies

• Historians trace gingerbread back to 992, when Armenian monk Gregory of Nicopolis brought it to Europe. It was an instant success.
• In the 16th century, gingerbread flourished in the United Kingdom with the arrival of gingerbread men. Queen Elizabeth I of England became so fond of them that gingerbread men appeared in children’s stories. You’ll spot one in the animated film Shrek.
• Gingerbread cookies come in many shapes: trees, snowflakes, candy canes, and more. Some people build entire gingerbread houses. Why not try a gingerbread Empire State Building?

Ingredients for About 50 Cookies

• 270 g (9.5 oz) flour.
• 115 g (4 oz) organic molasses.
• 115 g (4 oz) light brown sugar.
• 115 g (4 oz) unsalted butter, softened but not melted.
• 1 tablespoon vanilla extract, or 1 good vanilla pod, seeds scraped out.
• 1½ teaspoons ground ginger.
• 1 teaspoon orange zest.
• 1½ teaspoons cinnamon.
• 1 large pinch ground cloves.
• 1 large pinch ground coriander.
• ½ teaspoon baking soda.
• ½ teaspoon salt.
• ¼ teaspoon freshly grated nutmeg.
• 3 to 4 crushed black peppercorns.

Recipe Steps

• 1/ In a food processor, combine the butter, molasses, vanilla extract, orange zest, brown sugar, all the spices, baking soda and salt. Mix for several minutes until you have a light, fluffy paste. All ingredients should be well blended.
• 2/ Add the flour while continuing to mix. Once all the flour is incorporated, knead by hand or in the processor for 5 minutes. The dough should be smooth.
• 3/ Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• 4/ Preheat your oven to 170°C (340°F).
• 5/ Line your baking sheet with parchment paper.
• 6/ Dust your work surface with flour and knead the dough briefly.
• 7/ Roll out part of the dough to 3 mm (0.1 in) thickness. Dust generously with flour.
• 8/ Cut out shapes using cookie cutters: trees, gingerbread men, Santa, reindeer or snowflakes.
• 9/ Place the cookies on the baking sheet, leaving a little space between each one.
• 10/ Bake for 12 to 15 minutes. They should feel dry to the touch.
• 11/ Decorate your cookies with green, red or white icing. Food coloring and ready-to-use icing pens are available in stores. You can also add small silver pearls as ornaments or edible gold glitter. Let your creativity shine.
• 12/ Let the icing dry overnight before eating. Enjoy! Tip: gingerbread cookies keep for 2 to 3 weeks.

Share Your Gingerbread Cookies with Us

• Have a question or a recipe to share? Contact me at patricia@cnewyork.net