As promised here is my preferred Gingerbread roll out dough. I used this for the cookies on KXII Channel 12 this morning.
Check it out:
I totally just used my mason jars to make basic circles. Keeping it simple for the people who don’t have a bazillion cutters at home (like me who doesn’t have a problem), but you can use whatever you want.
I will post some decorating videos to go with it this weekend but thought you might want to get a start on the dough.
1211 Gingerbread Cut-Out Cookie Recipe
• Prep time – 4 hours
• Cook time – 12-17 minutes
The batch size is totally dependent on size of cutters and thickness of dough, for example: ¼” thickness, using 3” cutters makes around 20-24 cookies. With a thickness of 3/8”, using 3” cutters, you can get about 10-15 cookies.
• 1 C Butter
• 1 ½ C Dark Brown Sugar
• ½ C Sugar
• 2 Eggs
• 1/3 C Molasses
• 1 Tbsp Cinnamon
• 2 tsp Ginger Juice or 1 tsp Ground Ginger
• ½ tsp Cloves
• 1 Tsp Nutmeg
• ½ Tsp Allspice
• ½ Tsp Pepper
• ½ Tsp Salt
• 1 Tbsp Vanilla Bean Paste or 1 Tbsp Vanilla Extract
• 2 Tsp Orange Zest
• 3-4 C All-purpose Flour
Preheat oven to 350°F. To save time you may add everything from the cinnamon to the salt together in a small bowl. Cream the butter and both sugars until light and fluffy. Add the eggs one at a time until fully incorporated. Add the molasses and once it’s combined add the spices. Add the vanilla and orange zest. Add flour one cup at a time. When the dough starts to pull towards the paddle and is not sticky to the touch, it is ready. Halve the dough into disk shapes and wrap in plastic wrap. Gingerbread will enhance in flavor as it sits so I recommend letting it refrigerate overnight before baking, but if you just can’t wait at least give it two hours. You can do this. I have great faith in you.
Roll out dough to desired thickness (thickness will determine bake time) and bake at 350°F for the following times: ¼” thickness, 12 minutes; 3/8” thickness, 17 minutes. Look for a golden brown color on the edge of the cookies.
You may frost it with Buttercream (Or be naughty and go Cream Cheese Frosting!), Royal Icing or Glaze Icing.