Gingerbread Cookies Recipe Serious Eats

Turn onto a lightly floured surface and knead until smooth.

Gingerbread cookies recipe serious eats. Use cookie cutters to cut the cookies into shapes. 9 ounces heavy cream about 1 cup plus 2 tablespoons. The cookie paste was pressed into molds which were often shaped like kings queens dignitaries or religious symbols and washed with a sugary icing.

Transfer the cookies to ungreased baking sheets leaving about 1 2 inch between them. Like biscotti gingerbread cookies have an excellent shelf life so they can be made in bulk at the start of the season and enjoyed all month long or longer. In medium mixing bowl whisk together brown rice flour sweet rice flour tapioca starch ground ginger ground cinnamon baking powder salt ground clove and xanthan gum.

Because of the added sticky sweetener molasses i add a little more flour to help soak it all up. Roll out dough to 1 4 inch thick. Ginger cinnamon cloves coriander nutmeg black pepper just a crack or two orange zest and salt.

Mix on low until smooth then sprinkle in flour and continue mixing to form a stiff dough. Let cookies cool for 5 minutes on baking sheets then move to wire racks. 190g from store bought or homemade gingerbread cookies plus more for mix ins and garnishing.

A pinch of orange zest in the dough helps elevate the aroma of spices adding to their complexity of flavor. Use cookie cutter to cut out gingerbread men. My recipe starts with a host of holiday spices.

6 3 4 ounces gingerbread cookie crumbs about 1 1 2 cups. Gingerbread cookie recipes all start the same and mine comes from my mom. Work with half the dough at a time on a well floured surface.