Spicy Gingerbread Cookies
Spicy Gingerbread Cookie is full of spicy flavors and scents, molasses, ginger, cinnamon, cloves, nutmeg, the cookie is chewy and only a little sweet. If you prefer a soft cookie keep it a bit thicker and bake slightly less time, thin cookies tend to be crispy and take two or three minutes less baking time. This recipe can be left plain, or in a multitude of shapes, gingerbread men, or even a gingerbread house. Follow the steps and you will create a cookie that is not only incredibly flavorful but and easy to handle, with edges are slightly crisp, the centers are soft and chewy, and that fills the house with incredible aroma plus they’re so easy to decorate.
Spicy Gingerbread Cookies
- 1 cup unsalted butter room temperature
- 1 cup brown sugar back the cup
- 1 egg
- 1 cup molasses
- 1 tsp vanilla
- 2 tsp cider vinegar
- 1 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp ground clove
- 1 Tbsp ginger
- 1/2 tsp ground nutmeg
- 5 cups flour
- 1 pound Confectioners' sugar (4 1/2 cups)
- 2 egg whites *opcional 2 Tbsp dry egg whites
- 1/2 tsp cream of tartar
- 2-3 Tbsp water add a little at a time to adjust
- 1 pinch salt
In a large bowl with an electric mixer, or by hand cream the butter, add the sugar, and beat the mixture until it is fluffy and the sugar has dissolved. Slowly beat in the egg, molasses, vanilla and vinegar.
In a large bowl sift or whisk together the flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt and stir the mixture into the butter mixture, a little at a time. Gradually stir in dry ingredients and wet until blended and smooth.
Divide dough in half and wrap each half in plastic and refrigerate for at least 2 hours or up to 8 hours or more. This dough is very sticky and chilling it makes it less so. Take the dough out and allow the dough to sit at room temperature just until just warm enough to roll out without cracking, about 10 minutes or a little more. Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
Dust two pieces of parchment paper or plastic wrap with flour. Roll out the dough between the two. This will make the rolling easier and you will use less flour. Roll 1 piece at a time, 1/3 to 1/4 inch thick for a soft cookie and 1/8 inch for a crispy one. Cut out cookies with a cookie cutter of your choice, for example, a 4-inch gingerbread man (or other shapes) cutter dipped in flour. Make additional cookies with the dough scraps in the same manner. Transfer the cookies with a spatula to a prepared baking sheets, arranging them 1 inches apart. Another alternative is to roll into a golf ball size, then roll in 1/4 cup sugar and then flatten to about 1/2 inch.
Bake cookies in a preheated 375 degrees, for 6 to 8 minute for soft cookies and10-12 minutes for crispy, or until no imprint remains when they are touched lightly with the fingertip. If you like a softer cookie, bake them for less time. **Do not forget to use a timer, time goes fast when you are busy making cookies.*
Transfer the cookies with the spatula to racks to a rack and let them cool.
If desired, pipe sugar icing decoratively on the cookies using a pastry bag fitted with a small decorative tip. Let the decorate cookies stand for 20 minutes, or until the icing is set and dry.
In a large bowl beat the egg whites with the other Icing ingredients until the mixture is frothy, beat in the sugar, a little at a time, and beat the mixture until it holds stiff peaks. *Optional Dry Egg White option (available at most supermarkets) In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners' sugar, egg white powder, and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. Both Icings can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated. Add food coloring if desired. Decorate baked cookies with the icing using a spatula or a pastry bag fitted with a small decorative tip and let the cookies stand for 20 minutes, or until the icing is set. Makes enough icing for about fifty 4-inch cookies.
Royal Icing sometimes needs to be played with in order to get the perfect thickness. It needs to be thick enough to hold its shape and stay where you put it (especially when you’re going to use it for details) but thin enough that it will come out of a piping bag or squirt bottle. Add the water slowly to adjust the thickness you desire.
This icing hardens into shiny white lines and is used for piping decorations on gingerbread people or other cookies and as a glue for candy decorations or holding a gingerbread house together.
Freeze- Freeze dough that has been well wrapped then placed in a freezer zip-top bag and freeze for up to one month. Thaw the dough overnight in the refrigerator before rolling, cutting, and baking. Freeze- Baked cookies placed in a freezer bag with as little air as possible, bring them to room temperature before serving. You can also reheat them one or two minutes in the oven.
When using a pastry bag, practice your decorating skills before you ice the cookies. Just do a few trial runs to get the feel of the icing and the bag, piping the icing onto aluminum foil or wax paper. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch.
To pipe line decorations, use a pastry bag fitted with a tube with a small writing tip about 1/8-inch wide, such as Ateco No. 7; it may be too difficult to squeeze the icing out of smaller tips. If necessary, thin the icing with a little warm water. To fill the pastry bag, fit it with the tube. Fold the top of the bag back to form a cuff and hold it in one hand. (Or, place the bag in a tall glass and fold the top back to form a cuff.) Using a rubber spatula, scoop the icing into the bag. Unfold the cuff and twist the top of the bag closed. Squeeze the icing down to fill the tube. Always practice first on a sheet of wax paper or aluminum foil to check the flow and consistency of the icing.