INGREDIENTS
- 2 1/2 c. all-purpose flour
- 2 1/2 tsp. ground ginger
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. baking soda
- 1/4 tsp. ground cloves
- 1/4 tsp. kosher salt
- 1/2 c. (1 stick) unsalted butter, at room temperature
- 1/2 c. firmly packed dark brown sugar
- 1 large egg
- 1/4 c. molasses
- 1 1/2 tsp. pure vanilla extract
DIRECTIONS
- In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, cloves, and salt.
- Using an electric mixer, beat the butter and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg, molasses, and vanilla. Reduce mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be soft).
- Shape the dough into two 1"-thick disks and roll each between 2 sheets of wax paper to 1⁄4" thick. Refrigerate until firm, at least 30 minutes.
- Heat oven to 350 degrees F. Line baking sheets with parchment paper. Cut out cookies; re-roll, chill and cut scraps as needed. Place on the prepared baking sheets at least 1" apart and chill for 10 minutes.
- Bake, rotating the pans halfway through, until the cookies are set and the edges are beginning to brown, 12 to 15 minutes. Let cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely.
Cookie Tree
INGREDIENTS
- 3 batches gingerbread cookie dough
- Ateco 10-piece star cookie cutter set
- Royal icing
- Red paste food color
- Metallic sugar pearls
DIRECTIONS
- Prepare 3 batches of gingerbread cookies, using star cutters to create 2 stars of each size.
- Make the royal icing. Tint 1⁄4 cup red and transfer to a piping bag fitted with a fine tip. Transfer all but 1⁄4 cup of the remaining white icing to a piping bag fitted with a fine tip. Use a few drops of water to thin the remaining 1⁄4 cup white icing, then transfer to a small resealable plastic bag.
- Place one of the largest cookies on a serving platter, then place a few dabs of icing in the center of the cookie as glue. Top with the second largest star so that the points are misaligned. Decorate the points of the bottom star as desired, using the thick white icing and sugar pearls. Repeat with the remaining cookies in descending size order.
- Outline the top cookie using the thick white icing, then cut off a small corner of the plastic bag containing the thinner icing and fill in. Once dry, decorate the star with red royal icing and prop so that it stands upright.
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