Everyone seems to have an opinion on the “best” cookie for the holidays – sugar, meringues, biscotti, shortbread. Honestly, I’m an equal opportunity cookie lover. They all are my favorites, unique in their own way and I can’t pick just one (similar to my children). However, the most frequently requested recipe during the holidays is my gingerbread cookie. I’ve experimented with a lot of recipes and settled on this one years ago as it has a slightly chewy center with the perfect amount of snap and spice. They can be cut into any shape, but my most favorite is a snowflake. I love using all different shapes and sizes (remember no 2 snowflakes are the same) and the contrast of the white icing on the deep brown background is so pretty.
Speaking of icing, I discovered the recipe for the most perfect Royal Icing from Sally’s Baking Blog. It’s easy to make and hardens just right which makes them easy to pack and/or bring to a holiday gathering. There are only two ingredients – powdered sugar and meringue powder which I suggest ordering on Amazon found here, to alleviate the frustration of running around to several different markets. It keeps indefinitely, and one bag will carry you through several seasons. I like to use a Wilton icing tip which you can find here in size 3, 4 or 5.
Frosting cookies (or cakes), with the music playing, is most definitely my happy place.I enjoy getting creative and detailed with the icing. However, If you would rather cover the entire surface with pre-made frosting, that is fine too. Having many cookie decorating parties over the years with 3 boys – I can certainly understand the need to go that route!
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These cookies are almost too pretty to eat, but not quite.
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A few things to remember – chill the dough before rolling and chill the shapes again before baking. I know it seems tedious to do these extra steps, but this keeps the shapes from spreading out in the oven. Cool the cookies completely before icing. Use regular dark unsulphured molasses. I like the Grandmother’sbrand found in most supermarkets.
My chocolate chip cookies are hands down the tastiest cookie ever, but this recipe wins the “wow” factor. One can’t help getting into the holiday spirit when making and seeing these beautiful works of art.
Merry Christmas, Happy Chanukah and wishing you all a most festive (and delicious) holiday season!
GINGERBREAD COOKIES
Makes approximately 18-25 cookies depending on the shape and size
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6 cups all-purpose flour, plus more for work surface
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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3 1/2 teaspoons ground ginger
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3 1/2 teaspoons ground cinnamon
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1 1/2 teaspoons ground cloves
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1/2 teaspoon finely ground pepper
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1 1/2 teaspoons coarse salt
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1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature)
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1 cup packed dark-brown sugar
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2 large eggs
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1 cup unsulphured molasses
INSTRUCTIONS:
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Whisk together flour, baking soda, baking powder, spices and salt in a large bowl and set aside.
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Beat butter and brown sugar together in a large bowl with an electric mixer until fluffy.
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Mix in eggs and molasses. Add flour mixture, mixing on low until just combined.
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Divide dough into thirds and wrap each in wax paper. Refrigerate until cold and firm, about one hour or up to two days.
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Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into shapes of your choice, such as snowflakes* or gingerbread men. Spread two inches apart on baking sheets lined with parchment paper, and refrigerate until the cookies firm up again, about 15 minutes.Bake cookies until crisp but not dark, 10 to 12 minutes. Let cool on sheets on wire racks.
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When cool, you can decorate the cookies with icing (recipe below)and sprinkles. I like to sprinkle the center of the snowflakes with fine sugar. Then let the icing set completely at room temperature, which will take an hour or so, depending on how thick it is.
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Store cookies between layers of parchment or waxed paper in an airtight container for up to a week.
ROYAL ICING
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4 C sifted powdered sugar
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3 T meringue powder
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8-9 T lukewarm water
INSTRUCTIONS
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Whisk all of the icing ingredients in a mixer on high for approximately 5 minutes. Lift whisk up off the icing, it should be firm yet loose enough to drizzle down into the bowl and smooth out in 5-10 seconds. If its too stiff add more water, too loose, add more sugar.
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Pour into a pastry bag with an icing tip or simply spread on with and offset spatula.
So delicious!!! The cookie I’m eating above was certainly not my last 🙈. As a self described salty tooth, these cookies had just the right amount of spice and savory mixed with the sweet to make you come back for seconds and thirds.
Almost, too pretty to eat. ❄️❄️❄️