- 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.
Recipe courtesy Disney Parks
Recipe courtesy of Bobby Flay