Monday, January 12, 2015

soft & chewy gingerbread cookies . . . a Winter treat



Gingerbread cookies should be enjoyed THROUGHOUT the Winter months, and not only in December!

It's warm flavors and aroma are heavenly when it's cold outside. 

I can't help but smile, when I smell gingerbread cookies baking in the oven!




I shared this recipe with you last month when I baked 9-inch tall Gingerbread Cookie Boys & a Girl for my nephews and niece. It's an annual holiday tradition. You can see them, here.

While we were away, I had thoughts of making gingerbread cookies when we got home . . . so I baked up a batch over the weekend . . . and added snowflakes using melted Almond Bark and edible snow glitter.  

It's my favorite gingerbread cookie recipe! I LOVE that they're tender, chewy, and moist! 

We enjoyed ours warm, right out of the oven, with HOT cocoa . . . YUM!

It was a fun (and delicious) way to celebrate a rainy weekend at home!




I also had fun piping our initials on the cookies, too!







gingerbread cookies
bakes 10-20 cookies depending on size of cookie cutter
.     .     .     .     .     .
5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks (16 tablespoons) unsalted butter, room temperature
1 cup packed dark-brown sugar
2 large eggs
1 1/2 cups unsulfured molasses
6 small blocks of Almond Bark, melted (found in the baking section of your local market)
.     .     .     .     .     .

Preparation
Whisk together flour, baking soda, salt, and spices in a medium bowl.
Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. 

Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for at least 2 hours.
Preheat oven to 350 degrees. 

On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.
Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.

Bake cookies for 12 minutes. 

Cookie TIPS . . . 
You'll notice that the cookies will be puffy when you take them out of the oven, but they will deflate a little as they cool. 

If you desire a flatter Gingerbread Cookie, then remove sheets from oven, and tap them firmly on counter to flatten the cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 4 to 6 minutes more. Let cool on sheets on wire racks.

Follow melting directions on the Almond Bark package, and spoon into a Wilton squeeze bottle, or spoon melted white candy into a pastry bag with a very small plain round tip (such as Ateco #0 or #1) to pipe designs onto the cookies.  You can also use a Ziploc bag. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.







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Thank you for stopping by!
I love reading your comments and appreciate them so much!






26 comments:

  1. These cookies look pretty and delicious. Now I know what marshmallow can do:)

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  2. I think these are the most beautiful gingerbread cookies I've ever seen! And I Love the idea of using white chocolate 'icing'. I'm not a huge royal icing fan at all.
    Lisa
    Fresh Eggs Daily

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  3. Thank you Suzanne, your blog is not only lovely to look at but so inspiring.

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  4. Gorgeous. They look too beautiful to eat, but I'm sure I could force myself! ;)

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  5. Your cookies look too pretty to eat!

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  6. I love that these are square-I've never thought to do that, and it gives a traditional cookie a completely new look. Love the icing too!

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  7. when you hear gingerbread I think of tough cookies but love the idea of them being soft and love how these are decorated as well
    come see us at http://shopannies.blogspot.com

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  8. Perhaps it is because I'm tired, but I couldn't spot a share button for this. It didn't stop me - I copied the link and added it to my Pinterest Cookies board. These look fantastic - I noticed them at the #WonderfulWednesdayBlogHop.

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  9. Gingerbread is one of my favorites! Plus, yours look amazing! Stopping by from Work It Wednesday. Would love to have you link up at our weekly Wednesday Creative Spark party: http://twopurplecouches.com/2015/01/creative-spark-link-party-38/

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  10. You're right, gingerbread cookies deserve more than just Christmas. I love gingerbread and this recipe looks great and your cookies are so pretty too.

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  11. Oh my goodness, I love gingerbread! And these are just beautiful! I may just have to make some this weekend. Pinning to my Recipes board, and so nice to meet you at On Display Thursday.

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  12. These are so pretty! Homemade gingerbread is quickly becoming one of my favorite treats.

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  13. what an awesome recipe and the pictures are so pretty

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  14. I agree...I could munch on gingerbread non stop! These cookies look beautiful.

    Thanks for linking up to Marvelous Monday on Smart Party Planning.

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  15. Suzanne, these look so yummy and the snowflakes are just darling! Love the added edible glitter. Such a creative idea. Thanks for sharing with SYC.
    hugs,
    Jann

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  16. yummy, one of my favorite things. Yours look fabulous, of course, they do. You are a rock star. Thank you for sharing at the Thursday Favorite Things blog hop. xo

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  17. Those are the prettiest cookies Suzanne! And I'm sure they are delicious too!

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  18. I love gingerbread and I love snowflakes, put them together and you get an awesome cookie creation! Love that you shared these on Wined Down Wednesday, and so I am picking you for my feature! :-)
    Cathy @ three kids and a fish

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  19. They look YUMMY and so pretty too!

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  20. what gorgeous cookies

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  21. They look delicious and pretty! Thank you for joining Home Sweet Home.
    Sherry

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  22. I love the almond bark snowflakes, Suzanne! What a great idea and you do such a wonderful job of piping them perfectly. A skill I need to learn and improve upon. ;) I love gingersnaps...and I bet these would be delicious too. Pinning!!
    Thanks for sharing them with us at Project Inspire{d}!

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  23. I totally agree Suzanne, ginger should always be enjoyed throughout all the winter months. These cookies look brilliant! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

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  24. Suzanne, your soft and chewy gingerbread cookies look beautiful! Thanks for linking up at Fluster's Creative Muster Party and hope you have a sweet day.

    Heather
    MySweetMission.net

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  25. I agree that gingerbread shouldn't just be for Christmas! I remember when you originally posted this recipe and this posted reminded me of how much I want to try it. They look delicious! ~Amy

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