When it comes to gingerbread, I almost always find that the allspice and cloves overpower the ginger flavor. To remedy that imbalance, I created a cookie with a double dose of ginger (ground and crystallized) and a little bit of cinnamon. And although the traditional cut for gingerbread is fat, sturdy men, I thought the lightness of angel wings seemed more appropriate for these delicate cookies.
Ingredients
Makes 6 dozen 3-inch cookies
Step 1
Whisk flour, ground ginger, cinnamon, soda, and salt in large bowl. Place crystallized ginger in mini processor; add 1 tablespoon flour mixture and blend until ginger is very finely chopped. Using electric mixer, beat butter in another large bowl until smooth. Add 1 cup sugar and 1/2 cup brown sugar; beat until light and fluffy. Beat in eggs, 1 at a time. Beat in molasses, orange juice, and orange peel (batter may look curdled). Beat in crystallized ginger mixture. Blend in remaining flour-spice mixture. Gather dough together. Flatten into disk. Wrap in plastic; chill at least 4 hours.
Step 2
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment. Divide dough into 4 portions; shape each into round. Chill 3 rounds. Roll out remaining dough round on floured work surface to generous 1/8-inch thickness. Using floured angel-shaped cookie cutter, cut out cookies. Gather dough scraps and reroll to generous 1/8-inch thickness; cut out more cookies. Using spatula, transfer cookies to sheets, spacing 1 inch apart. Brush cookies with glaze, then sprinkle with raw sugar and/or colored sugar, if desired.
Step 3
Bake cookies until golden, reversing sheets after 7 minutes, about 14 minutes total. Let stand 2 minutes; transfer to racks to cool. Repeat with remaining dough, cooling baking sheets between batches. DO AHEAD:Can be made 1 week ahead.Store between sheets of waxed paper in airtight container.
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Reviews (18)
Back to TopYum. these can make any shape of course. The dough is hard to roll and I thought they worked better rolled a bit thicker, but taste great. I love the orange and candied ginger. (I didn't have ginger powder so used grated ginger instead).
ingrid.some7953
California
12/10/2020
This is my go-to recipe for gingerbread cookies. The flavor can't be beat and the dough is easy to work with. I generally cut the recipe in half because it does make an awful lot of cookies. I always ice them and I've cut them in all different shapes from Halloween pumpkins to Christmas gingerbread men. I have found that the recipe as written can yield a very dry dough, but it's easily remedied by adding extra liquid...either egg/whites...or OJ.
Anonymous
Boston
10/28/2018
这是一个美妙的简单的食谱。它非常similar to the most popular NZ 'gingernut' bisket. I use a smaller cookie cutter to remove the centre of the gingerbread man. I half bake them, fill this with a clear hard-boiled lolly, I finish the baking, which makes a 'stained glass' effect. They were a real hit with the family, especially with the kids :-)
aciddrop
wellington, nz
12/22/2011
This is the second Christmas making these cookies and they are wonderful. Not sure where others have had problems, they are moist and rolled out nicely, but did also cut back on the cooking time. Otherwise they are great, especially like the pieces of ginger! Everyone has loved them :)
ghostie
Mesquite, Nevada
12/21/2010
Warning!!!!! In my 35 years of baking, this recipe is truly the WORST ginger cookie recipe I have ever tried to use. I was hoping to have a "positive" fun experience with my grandchildren helping me make these cookies. After wasting all the ingredients, fighting with the dough to get it to stick together, it was IMPOSSIBLE to roll out. We had to pat and press it to get it to stick together at all!!!!! The cookies were at least a quarter inch thick and VERY tasteless!!! PLEASE do not use this recipe. Should have stuck to my grandmother's original recipe instead!!!! Grrrrrrr! Be fore-warned!
dawnparker
BC
12/12/2010
These were not crunchy and not flavorful enough for me. I followed the recipe to a 'T'. I won't be making these again.
sandart
Wallington, NJ
9/6/2009
From the mouths of babes...While I was making these, my 3 year old said "mama, its not supposed to be this hard". These were a lot of work and while pretty, not delicious and a little dry, I thought. I will try another recipe next time I make gingerbread cookies.
sashasinging
1/3/2009
I had the same difficulties as some of the other reviewers. I found these under-spiced, hard to roll out, and that cooking for the specified time was too much. I gave up halfway through the dough and left the other half in the refrigerator. A few days later, I was about to throw it out when I decided instead to try making the remaining dough into bars. I buttered a 9x12 glass baking dish, pressed down the remaining dough, and baked them 15-17 minutes. Much better -- quite edible with vanilla ice cream -- but still underspiced.
leslievail
new york
1/2/2009
I don't believe the 6 cups of flour is a mistake -- the ingredients/proportions worked out perfectly for me. Don't know what might have been the problem for others. One thing I found: When rolling these out, it's easier to just work with a handful of dough at a time (instead of trying to roll out a whole sheet)-- just cut out a couple of shapes and then work the excess back into the next batch of dough. I'd certainly make this again.
helen007
NJ
12/29/2008
I doubled the ginger, and I liked it! Also, they were a little too dry, so I added some water. Everything worked out ok except that it took less time to cook than the recipe called for. Try 9 minutes.
Anonymous
12/28/2008
was it a typo to have 6 SIX!!! cups of flour? The batter wouldn't hold together at all, and I had to try to salvage the ingredients into a spice cake.
jbscanlan
canada
12/24/2008
I cut this recipe in half bec. I didn't want to make a gazillion cookies,and it worked! I also rolled the dough out between parchment paper. Much easier. I'll use a little less ginger and a dash of cloves next time.
statski
Roswell, GA
12/23/2008
Had the same problem as A Cook. Too dry and crumbly to roll out. I had chilled the dough and couldn't salvage it-- sounds delicious so might try again sometime.
Anonymous
Calgary, AB
12/22/2008
'tis true, they are not too sweet, which is a plus. It was also nice not to have the overpowering clove and allspice flavor so typical of gingerbread. After my kids frosted them (they're sweet now!), they gobbled them right down. Just right for the holidays.
Anonymous
San Francisco, CA
12/22/2008
Excellent xmas cookie - lots of flavor and not too sweet!
Anonymous
Berne NY
12/21/2008
