Gingerbread cookies are perhaps the most requested and baked cookies of the Holiday Season. Here is a fantastic formula that will give you excellent shape and texture.
This recipe works fantastic for gingerbread houses. We add a little lemon and orange to give our gingerbread a sophisticated twist on a classic. We think you will agree. At the bottom of this post, you will also find our home Baker’s version of this recipe. Enjoy!
Dough Procedure: Creaming Method
In a 5-gallon stand mixer on medium speed, cream together softened butter, brown sugar, and molasses until fluffy, 3-4 minutes, scraping the sides of the bowl after 2 minutes.
Scrape down the sides of the bowl. Add the eggs, lemon zest, and orange zest. Mix on medium speed until sugar mixture is smooth, about 2 minutes.
In a large bowl, combine the flour, salt, baking powder, and spices.
Add the flour mixture to the egg-sugar mix and incorporate slowly at low speed, scraping the bowl’s sides as needed. Mix on low speed for 4 minutes.
Transfer dough to a food-grade bucket and chill 4 hours or overnight.
Roll dough on a well-floured pastry mat to ¼ inch thickness.
Using a floured cookie cutter, cut into 3-inch shapes.
Transfer to parchment-lined sheet pans using a spatula to help retain a clean shape.
Place on the sheet pan one inch apart.
Bake at 375°F 8-10 minutes until set. Cool completely before decorating.
Are you looking for a home baker’s version of our professional formulation? Here is our chef’s favorite. It is a tried and true family recipe that works every time. They are fantastic to make ahead and store in the freezer until you’re ready to decorate them.
Homemade Gingerbread Cutout Cookies
1 cup butter, softened
2 cups packed brown sugar
1 ½ cup molasses
8 cups Panhandle Milling all-purpose flour
1 ½ Tbsp. ground ginger
1 Tbsp. baking powder
2 Tbsp. ground cinnamon
1 ½ tsp. ground cloves
1/4 tsp. salt
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
1 to 2 large egg whites
1 tsp. almond extract, vanilla or lemon juice
In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses.
Combine the flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add to creamed mixture and mix well.
Cover and refrigerate for 4 hours or overnight or until easy to handle.
On a lightly floured surface, roll dough to 1/4-inch thickness.
Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
Wash and sanitize work surfaces after handling raw dough and flour.
Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
Decorate cookies. Yield: 5 dozen.
If freezing to make ahead:
Layer cool cookies in a large rectangular Rubbermaid container with parchment paper pieces separating the cookies between layers.