Are you and your family ready to fill your home with the aroma of just-baked Gingerbread Cookies? If so, here is a great recipe:
This holiday season, try the "kid-friendly" gingerbread cookie recipe from Mom's Big Book of Baking by Lauren Chattman, available at all 3 Naperville
Public Library locations.
Rolled Gingerbread Cookies
Makes about 40 medium gingerbread people.
These cookies are mildly spiced for kids. If you like your gingerbread men a little spicier, use 1 tablespoon each of ground cinnamon and ginger
instead of 2 teaspoons. The dough can be cut into gingerbread people, of course, and decorated with raisins, red hots, and chocolate chips
before being baked. You can also cut the dough into any shape and decorate the cookies with icing.
3 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, softened
3/4 cup firmly packed light brown sugar
1 large egg
1/2 cup DARK molasses
1 tablespoon water
1. Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium mixing bowl.
2. Cream the butter and brown sugar together in a large mixing bowl with an electric mixer on medium-speed until fluffy. Add the egg,
molasses, and water and beat until mixed well, scaping the sides of the bowl as necessary. Add the flour mixture all at once and mix on low
speed until the dough comes together in a ball.
3. Divide the dough into 3 equal balls. Wrap each ball in plastic and refrigerate it for at least 2 hours. The dough can be frozen for up to one
month; defrost in refrigerator before use.
4. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
5. With a lightly floured rolling pin, roll out a ball of dough 1/8 inch thick on a lightly floured work surface. Cut the dough into gingerbread
people (or other shapes) and place cookies on the prepared baking sheets. If making gingerbread people, make eyes, nose, mouth and buttons
with raisins, red hots, small gumdrops or chocolate chips. Decorate with icing if desired.
6. Bake the cookies until firm, about 8 minutes. Slide the entire parchment sheet with the cookies onto a wire rack and let the cookies cool
completely. Repeat with the remaining balls using fresh parchment paper.
Rolled Gingerbread Cookies will keep in an airtight container for several days.
Kids can help: If your kids are too young to roll dough, let them place the decorations on the rolled gingerbread people (or three-eyed alien
people, as they are often called in our house).