- Gingerbread Cookies:
- 2 sticks softened butter
- 2 1/2 cups confectioners' sugar, sifted
- 2 eggs
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 2/3 cups all-purpose flour
- 2 1/2 teaspoons ground cinnamon
- 2 1/4 teaspoons ground coriander
- 2 teaspoons ground star anise
- 1 teaspoon ground fennel
- 1 teaspoon ground ginger
- 1 teaspoon ground clove
- 1/4 teaspoon ground mace
- Decorations, optional:
- 1/4 cup milk
- 1 cup colored sugar granules
Sift all the remaining dry ingredients in a separate large mixing bowl and mix well. With the mixer on low, slowly add the dry ingredients to the butter mixture until a dough forms. Remove dough from the bowl and wrap in plastic wrap. Refrigerate until firm, 2 to 4 hours.
Preheat the oven to 350 degrees F and grease cookie sheets.
Remove dough from refrigerator and allow dough to sit at room temperature for about 15 minutes, until pliable. Divide dough in half and put on a floured work surface. Using a rolling pin, roll the dough out until it's about 1/8-inch thick. While rolling, flour the work surface and rolling pin, as needed.
Cut out desired cookie shapes with cookie cutters. Transfer cookies to a greased cookie sheet, spacing them 1-inch apart.
Bake until firm and edges begin to darken, 10 to 14 minutes. Remove the cookies from the oven and allow to cool on the cookie sheet for a minute, then transfer to wire racks to cool completely.
For the neatest edges, dip your cookie cutters in flour before cutting out each cookie.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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