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Classic gingerbread cookies




Source of Recipe


First published in Chatelaine's 12/2003 issue


List of Ingredients






1/2 cup (125 mL) unsalted butter, melted
1/2 cup (125 mL) brown sugar
1 egg, lightly beaten
1/3 cup (75 mL) fancy molasses
2-1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) ground ginger
1 1/2 tsp (7 mL) cinnamon
1/2 tsp (2 mL) each allspice, salt and baking soda



Recipe



1. In a medium-size bowl, using a wooden spoon, stir butter with brown sugar until blended. Beat in egg. Stir in molasses. In a large bowl, using a fork, stir flour with ginger, cinnamon, allspice, salt and baking soda. Make a well in centre, then pour in molasses mixture. Stir until most of flour is absorbed. Then gently knead to mix remaining flour. Divide dough into 2 portions, then flatten each into a disc. Seal in a plastic bag or wrap in plastic. Refrigerate until cold, 30 to 45 minutes or up to 1 week.

2. When ready to bake, preheat oven to 350F (180C). Oil or lightly spray 2 baking sheets with vegetable oil or line with parchment paper. On a lightly floured surface, roll out 1 disc of dough until 1/4 inch (0.5 cm) thick or less for thinner cookies. Cut into shapes using cookie cutters. Place on baking sheets 1 inch (2.5 cm) apart.

3. Bake in centre of preheated 350F (180C) oven until deep brown around edges and firm to the touch, 10 minutes for thick or 7 minutes for thin cookies. Larger cut-outs require more baking time. Repeat with remaining dough. Remove baked cookies to racks to cool. Cool sheets slightly before reusing. Store in an airtight container in a cool place, refrigerate up to 2 weeks or freeze several months.


Nutrients per cookie (without additions)
0.6 g protein , 1.4 g fat , 5.9 g carbohydrates , 0.3 mg iron , 7 mg calcium , 38 calories , 26 mg sodium



VARIATIONS

Following the recipe above, try these:

Toasted Pecan Rounds

Gently knead 2/3 cup (150 mL) finely chopped toasted pecans into dough. Roll into 1-inch (2.5-cm) balls. Press 1/2 pecan into each ball. Arrange on baking sheets. Bake 8 to 12 minutes.

Chocolate

Finely chop 3 oz (90 g) bittersweet chocolate. It should measure about 1/2 cup (125 mL). Pieces should be no larger than 1/4 inch (0.5 cm). Knead gently into dough. Roll dough to 1/4-inch (0.5-cm) thickness. Cut into shapes and bake. On the day of serving, drizzle with melted chocolate.

Chocolate Sugary

Before baking chocolate cookies (above), brush with water, then sprinkle with granulated or coarse sugar. Bake as above.

Orange-Pepper

Stir 1 tbsp (15 mL) finely grated orange peel and 1-1/2 tsp (7 mL) freshly ground black pepper into flour mixture.