Get a head start by baking cookies up to four days ahead and storing in an airtight container. Frost one day before serving; after frosting is set, pack cookies in airtight containers between layers of wax paper. This dough also makes fine slice-and-bake cookies: Form the dough into two (8-inch) round logs, and chill; slice the chilled logs into 1/8-inch rounds, and bake at 350° for 8 minutes or just until set and golden.
10.1 ounces all-purpose flour (about 2 1/4 cups)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup packed brown sugar
1/2 cup butter, softened
3 tablespoons molasses
1 large egg
1 cup sifted powdered sugar
1 tablespoon water
How to Make It
To prepare cookies, weigh or lightly spoon flour into measuring cups; level with a knife. Combine flour, ginger, and next 5 ingredients (through nutmeg) in a bowl; stir with a whisk. Combine brown sugar, butter, and molasses in a large bowl; beat with a mixer at medium speed 2 minutes. Add egg; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Divide dough in half (dough will be sticky). Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap; chill 1 1/2 hours.
Preheat oven to 350°.
Roll each portion of dough to a 1/8-inch thickness on a floured work surface; cut with a 3-inch gingerbread man or woman cookie cutter to form 48 cookies. Place cookies 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned. Remove cookies from baking sheet; cool completely on a wire rack.
To prepare the icing, combine sifted powdered sugar and 1 tablespoon water. Spoon the mixture into a zip-top plastic bag. Snip a small hole off the corner of the bag. Pipe icing onto the cookies as desired.
This is a really good recipe and a great option for a lighter treat. I used whole wheat pastry flour instead and the dough turned out too dry so I added an extra 1/4 c. of butter which did the trick. My husband loved them and couldn't tell they were whole wheat gingerbread cookies. I made them 1/4 inch thick and added 2-3 minutes to baking time.
I made these exactly as the recipe stated, figuring I could modify it if I needed to. But they turned out so well that I will keep it as written. My family ate them up before I got the chance to frost them!
Good flavor, but they were a little more dry than my other recipe. I will probably use my old one most of the time, but I will make this one again if I need one that is lower in fat. The family had no complaints and have been happily eating them up.
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