The Perfect Gingerbread Cookies
One of my favorite things to do during the holiday season is...you guessed it, baking. Gingerbread cookies not only fit the holiday theme but warm up your home with the sweet, mouth watering smell of gingerbread. They could not be easier to make, not to mention, so much fun to decorate!
3 cups all-purpose flour, plus more for dusting 1/2 teaspoon baking soda
1/4 teaspoon baking powder 8 tablespoons (1 stick) unsalted butter, softened
1/2 cup packed dark-brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon 3/4 teaspoon ground cloves
1/2 teaspoon freshly ground pepper 3/4 teaspoon coarse salt
1 large egg
3/4 cup unsulfured molasses
Royal Icing for Sugar Cookies
1 cup semisweet chocolate chips 1/4 cup sanding sugar
26 white-chocolate chips (about 1/3 cup) 16 red mini candy-coated chocolates
1. Sift flour, baking soda, and baking powder into a medium bowl; set aside.
2. Mix butter and sugar with an electric mixer on medium speed until fluffy, about 2 minutes; mix in spices and salt. Mix in egg and molasses, occasionally scraping down sides of bowl. Add flour mixture; mix on low speed until combined. Divide dough in half; pat into two disks. Wrap in plastic wrap; refrigerate 1 hour.
3. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8 to 1/4 inch thick.
4. Fit a pastry bag with a 5/16-inch plain round tip (such as Ateco #3); fill with 1/2 cup untinted royal icing. Tie end with a rubber band; to prevent icing from drying out, stand bag, tip down, in a glass with a damp paper towel in the bottom. Tint remaining icing as desired; fill another pastry bag the same way.
5. Using a 4 3/4-inch gingerbread-man cutter, cut out your desired amount (scraps can be rerolled once). Transfer to baking sheets, and refrigerate until firm, 20 to 30 minutes. Bake until cookies are firm but not browned, 8 to 10 minutes. Let cool completely on a wire rack.
(Source modified from // Marthastewart.com)