Throwdown Gingerbread Cookies

Recipe courtesy Bobby Flay, 2007

Show: Throwdown with Bobby FlayEpisode: Gingerbread

Rated: 2 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
11 min
Level:
Easy
Yield:
about 85 (1/8-inch) thick, 3-inch gingerbread men

Times:

Prep: 15 min
Inactive Prep: 20 min
Cook: 11 min
Total:: 46 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

3 cups all-purpose flour plus more for dusting
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground white pepper
1 teaspoon dry mustard powder
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 tablespoons unsalted butter, softened slightly
3/4 cup dark muscavado sugar
2 tablespoons milk

Directions

Whisk the dry ingredients except the sugar. In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy. Slowly beat in the milk.

On low speed, beat in the dry mixture until combined; dough will be sticky. Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes.

Preheat the oven to 325 degrees F. Line sheet pans with parchment paper.

Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets. Reroll and cut the scraps into cookies.

Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes. Cool for about 2 minutes, then transfer to a rack to finish cooling.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Chile Pepper Christmas Cookies

Picture of Throwdown Gingerbread Cookies Recipe

Photo: Throwdown Gingerbread Cookies

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-9 of 9

View all 9 Cookie Collections

Comments & Reviews

recipe Throwdown Gingerbread Cookies
Linda Hazlet, NJ 01-19-2009
Flag

Success! (correction to recepie)
Rated: 5 stars out of 5

Add 2 eggs and 3/4 cup of molasses and follow the recepie. Great cookies!
recipe Throwdown Gingerbread Cookies
Jennifer Huntington Beach, CA 12-15-2008
Flag

HORRIBLE
Rated: 1 stars out of 5

total waste of ingredients, wished i'd read the reviews before. way too crumbly. something is totally wrong. bad job bobby
recipe Throwdown Gingerbread Cookies
null null, null 12-04-2008
Flag

AGREE-SOMETHING IS REALLY MISSING
Rated: 1 stars out of 5

I wish I had read the comments before I made the dough. I am going to try and save by adding eggs and maybe some mollasses. ... Hope it works as I really hate throwing things out. Bobby, Bobby, Bobby whatever happened?Read more
recipe Throwdown Gingerbread Cookies
Paula San Luis Obispo, CA 12-01-2008
Flag

Hmmmm...
Rated: 1 stars out of 5

I haven't actually made this (I was hoping to, but won't waste my time now), but I'll bet this is the recipe for his... gingerbread house that he made on this episode, and not for the cookies. He agreed the gingerbread used for the house was dry and tasteless, and said he didn't use eggs in it. His cookies won the taste contest, and both judges commented on their texture, one saying they were "chewy."Read more
recipe Throwdown Gingerbread Cookies
Caisie Bloomington, IL 12-20-2007
Flag

Something's missing...
Rated: 1 stars out of 5

I ended up adding two eggs and 1/3 c. molasses. This fixed the texture and flavor issues sited in previous reviews. I also... baked 1/8 inch thick cookies for only 7-9 minutes and they came out crispy. Hope this is helpful.Read more
recipe Throwdown Gingerbread Cookies
Peggy East Wenatchee, WA 12-17-2007
Flag

Sorry Bobby
Rated: 1 stars out of 5

Recipe followed. Too dry a mix. Added one egg. Not a lot of taste to cookie. Would try adding molasses for darker cookies... with more flavor. Also reduced cooking time. Saving grace was icing. Something was left out on Bobby's recipe.Read more