Gingerbread Cookies

Recipe courtesy Anne Burrell for 12 Days of Cookies 2008

Rated: 3 stars out of 5Rate itRead users' reviews (16)

Cook Time:
25 min
Level:
Intermediate
Yield:
60 (1 1/2-inch to 2-inch) cookies

Times:

Prep: 30 min
Inactive Prep: 1 hr 5 min
Cook: 25 min
Total:: 2 hr 0 min

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Ingredients

6 cups all-purpose flour, plus extra for kneading
6 tablespoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 tablespoon ginger
Pinch of salt
5 tablespoons butter
3/4 cup honey
1 3/4 cups sugar
Juice of 2 lemons
Zest of 1 lemon
Zest of 1 orange
2 eggs

Directions

Preheat the oven to 325 degrees F.

Sift the flour, baking powder, spices and salt together in a large bowl, and set aside.

In a small saucepan combine the butter, honey, sugar, lemon juice and the lemon and orange zest. Bring this to medium heat and cook until the butter has melted and the sugar has dissolved. Let cool to about room temperature and beat in the eggs.

Make a well in the flour/spice mixture and add the egg/sugar mixture to the well. Using a fork, begin to gradually incorporate the flour into the egg mixture. When the flour has mostly been incorporated, turn the mixture out onto a clean work surface and gently knead until the mixture is smooth and homogenous. Knead in a little more flour if the dough seems sticky. Chill dough for 1 hour or overnight.

Using a rolling pin, roll the dough to an even thickness of about 1/4-inch. Cut into desired shapes with cookie cutters. Place on a lightly greased or parchment-lined cookie sheet and bake for 20 to 25 minutes or until the cookies are firm and lightly browned. Let the cookies cool for 3 to 4 minutes and transfer to a cooling rack.

When the cookies are completely cool decorate, as desired.

Cook's Note: If you are planning to hang the cookies, make a hole for the string before baking.

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Comments & Reviews

recipe Gingerbread Cookies
Deborah Corvallis, OR 12-24-2008
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Great cookies!
Rated: 4 stars out of 5

The only thing I can think of that people might be doing wrong with this recipe is using baking soda instead of powder. I... got a little nervous when I read the other reviews, so I used a whole stick of butter. My lemons were very juicy, so I had to add more flour to be able to handle the dough. I found while I was baking them that shorter time meant softer cookies. It all depends on how crunchy you like your cookies. I like Amanda's ideas. I will try them the next time I use the recipe, but I think it is great the way it is. The citrus gives the cookies a very interesting flavor. I made some sandwich cookies out of some with cinnamon buttercream filling and red hots. They were really good. It is definitely a keeper!Read more
recipe Gingerbread Cookies
Amanda Independence, MO 12-22-2008
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Here are the changes that need to be made for an AWESOME cookie!
Rated: 5 stars out of 5

I stole ideas from another review and they were great! Double the ginger, only bake for 10 MINUTES, and use powdered sugar to... roll them out in instead of flour. I love them and have had great reviews from my guests! Don't give up on this recipe!Read more
recipe Gingerbread Cookies
Nancy Naperville, IL 12-19-2008
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Worst cookies ever
Rated: 1 stars out of 5

These cookies were so hard, I couldn't even eat one. Also, they had a strong taste of baking powder. I threw them out.
recipe Gingerbread Cookies
null null, null 12-15-2008
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Delicious
Rated: 4 stars out of 5

I made this recipe and I thought they were very good. Make sure to use baking powder, not baking soda... two different... products and it can quickly change the results. Read more
recipe Gingerbread Cookies
jennifer houston, TX 12-12-2008
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what a waste
Rated: 1 stars out of 5

ok. i DID make this recipe, for anyone who may suggest otherwise. i questioned the amount of baking soda, and the... butter/flour ration. but i trusted food network. these are AWFUL. they taste like flour. they are tough, and i agree they would make great walls for a gingerbread house -- one you do not intend to eat. they didn't even smell fragrant baking. what a waste of both ingrediant and time. yuck.Read more
recipe Gingerbread Cookies
Alliey Houston, TX 12-10-2008
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Love this cookie dough...
Rated: 5 stars out of 5

I am in love with this gingerbread dough. It had such a nice texture and was really good to work with. Me being me, I... substituted some whole wheat pastry flour for a portion of the AP (I wanna say about two cups' worth) and at least doubled the amount of ginger, using fresh that I grated up on my microplane. I also substituted a tablespoon each of mandarin and lemon marmalade for the lemon and orange zest. I rolled the cookies out too thinly, perhaps, and that caused the first batch to overbake, but I adjusted the time accordingly and the second batch was perfect. These were extremely crisp right out of the oven, but softened up nicely the next day and were perfect anytime with coffee.Read more