Laura’s Gingerbread People from 'Classic Cookies with Modern Twists'
Reprinted with permission from Classic Cookies with Modern Twists by Ellen Jackson (Sasquatch Books).
Photograph by Charity Burggraaf
Laura’s Gingerbread People
Makes about thirty 3 ½ inch cookies
When made properly, gingerbread dough is sturdy enough to build a house that will support its own weight in candy and royal icing, and stand tall throughout the holiday season. I’ve made my share of good-looking gingerbread houses and people, but they were never anything you’d want to eat!
Laura Ohm, one of the smart bakers at Grand Central Bakery, decided to develop a recipe for gingerbread cookies for consumption. Made with shortbread dough and the perfect amount and combination of molasses and spices, these gingerbread people deliver on every level: adorable, scrumptious, and long-lasting, if you can make them last.
2 ½ cups plus 2 tablespoons all-purpose flour, plus more for rolling
2 1/8 teaspoons ground ginger
Scant 1 ½ teaspoons freshly grated nutmeg
Scant 1 ¼ teaspoons fine sea salt
1 teaspoon baking soda
1 teaspoon ground cloves
1⁄2 teaspoon ground allspice
1 cup (2 sticks) unsalted butter, room temperature
1⁄2 cup lightly packed light brown sugar
1⁄4 cup unsulfured molasses
In a medium bowl, whisk together the flour, ginger, nutmeg, salt, baking soda, cloves, and allspice. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the molasses and mix until marbled in appearance. Add the dry ingredients and mix until just combined, about 1 minute. Wrap the dough in plastic wrap and refrigerate overnight to allow the flavors to develop.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. On a lightly floured surface, or between 2 sheets of plastic wrap or parchment paper, roll the dough 1⁄4 inch thick. Cut into desired shapes—if there’s a choice other than gingerbread girls and boys!—and place the cookies on the baking sheets, 1⁄2 inch apart. Refrigerate the cookies while you gather up the scraps and repeat.
For slightly chewy cookies, bake for 12 to 14 minutes, or for crunchy cookies, bake for 16 to 18 minutes, until slightly darker around the edges. Allow them to cool for 5 minutes on the baking sheets before transferring the cookies to a wire rack to cool completely.
Step into fall with more delicious gingerbread recipes:
Martha Stewart’s Gingerbread ‘Downton Abbey’
