GINGERBREAD SPRITZ COOKIES RECIPES

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CHEWY GINGERBREAD COOKIES RECIPE - NYT COOKING



Chewy Gingerbread Cookies Recipe - NYT Cooking image

This gingerbread is maxed out on spice, packed with two types of fiery ginger and lots of prickly black pepper. Cozy from all the warm spices as well as from molasses, they’re perfect for munching on while tree-trimming. The center of the cookie is fudgy and dense, while the outside edges stay crisp — like the best brownie, but in gingerbread form. That chewy-crispy texture is thanks to the confectioners’ sugar in the dough and a light coating of ginger-spiced sugar. Be sure to use true molasses and not blackstrap molasses; blackstrap molasses has less sugar, more salt and acidity, and can change the way the dough browns, spreads and interacts with the leavening.

Provided by Sohla El-Waylly

Total Time 35 minutes

Yield 24 cookies

Number Of Ingredients 15

14 tablespoons/200 grams unsalted butter, cut into pieces
3 tablespoons/50 grams finely grated fresh ginger
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 cups/240 grams confectioners’ sugar
3 tablespoons/60 grams unsulphured molasses
1 tablespoon vanilla extract
1 1/4 teaspoon kosher salt (Diamond Crystal)
1 teaspoon baking soda
1 large egg, room temperature
2 cups/250 grams all-purpose flour
1/4 cup/50 grams granulated sugar
2 teaspoons ground ginger

Steps:

  • In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.
  • Add confectioners’ sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
  • Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
  • Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
  • Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.

GINGERBREAD COOKIES RECIPE - NYT COOKING



Gingerbread Cookies Recipe - NYT Cooking image

These traditional cookies came to The Times by way of Jennifer Steinhauer in an article about her grandmother's beloved Christmas cookie recipes. Isabelle Steinhauer would bake between “15 and 20 varieties each season: cream cheese wreaths shot from a cookie press; papery wafers carefully dipped in colored sugar; elaborate cutout cookies of nursery rhyme characters, their eyes fashioned from metallic dragées that the F.D.A. has written off as inedible; all manner of confections with nuts.” There's nothing fancy about these gingerbread cookies, but they are tender, gently spiced (feel free to add more to taste) and completely wonderful with a glass of cold milk. If you don't like using shortening, some readers have had good luck using half solid coconut oil and half softened butter instead.

Provided by Jennifer Steinhauer

Total Time 1 hours

Yield 3 dozen cookies

Number Of Ingredients 12

1 cup light brown sugar
1 cup light molasses
1 cup vegetable shortening
1 tablespoon baking soda
1 egg, lightly beaten
1/4 teaspoon salt
2 teaspoons baking powder
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 to 4 1/2 cups all-purpose flour, more for rolling dough
Royal icing and cinnamon candies, for decorating, optional.

Steps:

  • In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
  • Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.

Nutrition Facts : @context http//schema.org, Calories 149, UnsaturatedFatContent 4 grams, CarbohydrateContent 23 grams, FatContent 6 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 132 milligrams, SugarContent 11 grams, TransFatContent 1 gram

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