Classic Gingerbread Cookies
Apologies again for the sudden leap into the realm of Christmas cookies – but you’ll understand my premature sharing of gingerbread cutouts when I tell you I spent the afternoon decorating a hundred or so of them with Elizabeth Baird. (They were all baked from scratch this afternoon to decorate a tree that’s being auctioned off for the Stollery Children’s Hospital.)
The pastry team at the Fairmont Jasper Park Lodge made an enormous bowl of royal icing, which we scooped into small parchment decorating bags to pipe onto cookies shaped like mittens.
But my favourites were the ones we spread with icing on the cuff, then immediately sprinkled with coarse coloured sugar, making it look like a band of sweet faux fur.
One of the CIN guests walking by took a photo of us through the window! Myself, Elizabeth, Emily and master mixologist Micah Dew. (In the reflection you can see our view – the trees around Lac Beauvert and the east face of Mount Edith Cavell – a nice spot to be baking cookies on a chilly afternoon.)
Classic Gingerbread Cookies
AuthorJulie
In a large bowl, beat the butter and sugar until fluffy; beat in the molasses. In a separate bowl, whisk together the flour, ginger, baking soda, allspice, cinnamon, nutmeg, cloves and salt. In three additions, stir the dry ingredients into the molasses mixture, stirring until the dough is smooth.
Divide the dough into 2 discs; wrap and chill until firm, about 30 minutes, or refrigerate for up to 5 days.
When you're ready to bake, preheat the oven to 350°F. On a well-floured surface, roll out one disc at a time to 1/4-inch thickness. Cut out any shape you like and place them an inch apart on parchment-lined baking sheets.
Bake until slightly darkened underneath and just firm to the touch, about 10 to 12 minutes. Let cool on the baking sheets for 3 minutes, then transfer to racks to cool. (Make-ahead: Store in an airtight container at room temperature for up to 10 days or freeze for up to 1 month.)
Ingredients
Directions
In a large bowl, beat the butter and sugar until fluffy; beat in the molasses. In a separate bowl, whisk together the flour, ginger, baking soda, allspice, cinnamon, nutmeg, cloves and salt. In three additions, stir the dry ingredients into the molasses mixture, stirring until the dough is smooth.
Divide the dough into 2 discs; wrap and chill until firm, about 30 minutes, or refrigerate for up to 5 days.
When you're ready to bake, preheat the oven to 350°F. On a well-floured surface, roll out one disc at a time to 1/4-inch thickness. Cut out any shape you like and place them an inch apart on parchment-lined baking sheets.
Bake until slightly darkened underneath and just firm to the touch, about 10 to 12 minutes. Let cool on the baking sheets for 3 minutes, then transfer to racks to cool. (Make-ahead: Store in an airtight container at room temperature for up to 10 days or freeze for up to 1 month.)
Hi Julie
Looks like a lovely place to bake!! I thought that young man looked familiar and when I saw the name I recognized that he is the son of someone I taught with years ago on the Sunshine coast here in B.C.! I knew that he was an accomplished ‘mixologist’. Small world. Look forward to a shortbread recipe from you….?
Wow, small world Rose! OK, I’ll have a shortbread recipe coming right up!
Since you’re right there with her, can you ask Elizabeth Baird if this dough could be frozen and then thawed in a few weeks for baking?
Yes, the dough can be frozen and thawed when you’re ready for it!
So jealous……
These look fantastic Julie! Such cute little mitten-biscuits, I love how some loving decorating can make them look so professional 😀 And SO much ginger in these, my Norwegian-self approves highly, mmm! x
These are adorable! 🙂
It’s not a real xmas without biscuits on a tree. Thank you for sharing
🙂
So here’s an idea.. you plan cookie decorating events and bloggers and anyone who loves to bake will join you to decorate (and bake?) for charities!! Win win!! please invite me next time!! This would be so much fun!!
Great idea Barb!!
Just making this recipe – 1st time making gingerbread – I think it is missing eggs! Dough is crumbly. Addition of eggs makes it work. Cross-checked on the Canadian Living site.