12 Days of Christmas Cookies, Day 8: Gingerbread Cut-Outs

Some recipes are classics.  This is one, and in a case of a classic cookie, I went to the expert:

Yes, I did.

You either  love her or hate her, but there is no denying the cookie making talent of this lady. Quite realistically, it is probably a recipe from her entourage of chefs and “people” who surround her, and are extremely talented, so to judge the recipe by the maker would be just too unfair.  So I had no problem adapting this recipe from Martha Stewart’s, Cookies (2008).  Note, that my recipe has no ginger for the “gingerbread.” Not a problem, as the allspice substitutes well in its place.

12 Days of Christmas Cookies, Day 8: Gingerbread Cut-Outs

Yield: Depending on the size of your cut outs this makes 24-36 cookies or 12 very large gingerbread people!

12 Days of Christmas Cookies, Day 8: Gingerbread Cut-Outs

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 3/4 tsp salt
  • 2 tsp. ground ginger
  • 2 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • 1 stick (1/2 cup) butter, softened
  • ½ cup packed dark brown sugar
  • 1 large egg
  • ¾ cup molasses
  • Decorator Icing (see my sugar cookie recipe for this)
  • Decorating sugar for sprinkling, or other candy to decorate

Instructions

Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.

In a stand mixer, cream the butter and brown sugar until fluffy. Add eggs and molasses until combined.

Add in the flour mixture until all combined. Place dough on a sheet of waxed paper, and form into a flat round. Wrap tightly and refrigerate for atleast one hour.

After one hour, remove the dough.

Preheat the oven to 350°F. Line baking sheet with parchment paper.

On a generously floured surface (dough is kind of sticky), roll out the dough to about ¼ inch thickness.

Cut out your shapes and place 1 inch apart on the cookie sheet.

Bake for 10-15 minutes, watching for the edges to just turn brown.

Transfer the cookies to a cooling rack. When cool decorate with icing and other candy decorations.

To store or freeze, wait until the icing has set before stacking to freeze or keep at room temperature for up to one week.

http://hardlyagoddess.com/12-days-of-christmas-cookies-day-8-gingerbread-cut-outs/

Cut-outs are fun: you get to pick the shape, and then decorate with your own creative talents- or enlist the kids to do it for you.  A little continuation of the fun of the cut-out cookies!

If you decide to buy the wonderful cookbook from Martha, by clicking on a link here, I will receive a teenytiny portion of the sale, but your price is never affected. 

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