Gingerbread Cookies
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This recipe is featured in The Edible Art of Decorated Cookies
Ingredients
- 360 grams (3 cups) all-purpose flour, plus more for dusting
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 113 grams (8 tablespoons/1 stick) unsalted butter, softened
- 107 grams (½ cup, packed) dark-brown sugar
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoons ground cardamom
- ¾ teaspoon ground cloves
- ½ teaspoon freshly ground pepper
- ¾ teaspoon coarse salt
- 1 large egg
- 255 grams (¾ cup) unsulfured molasses
Preparation
Sift flour, baking soda, and baking powder into a medium bowl; set aside.
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 the sides of the bowl. Add flour mixture; mix on low speed until combined. Divide dough in half; pat it into two disks. Wrap in plastic wrap; refrigerate for 1 hour.
Preheat oven to 177°C (350°F).
Roll out dough to .3 to .6 cm (1/8 to 1/4 inch) thick on a lightly floured surface. Using floured boy/girl cutters, cut out shapes. Press currants (raisins, M&Ms, etc.) into the dough to create eyes and/or buttons. Chill.
Bake until cookies are set, and edges are just starting to brown, 10 to 12 minutes. Cool completely before decorating.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
