Recipe: Gingerbread Cookies

I made these on Friday. Well I made the dough on Thursday but we baked and then later iced and decorated them. I hate to say that I don't love these cookies. I think they are too gingery or too many spices or something.

Gingerbread Cookies
Recipe courtesy Anne Burrell for 12 Days of Cookies 2008


Prep Time:
30 min
Inactive Prep Time:
1 hr 5 min
Cook Time:
25 min

Level:
Intermediate

Serves:
60 (1 1/2-inch to 2-inch) cookies

6 cups all-purpose flour, plus extra for kneading
6 tablespoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 tablespoon ginger
Pinch of salt
5 tablespoons butter
3/4 cup honey
1 3/4 cups sugar
Juice of 2 lemons
Zest of 1 lemon
Zest of 1 orange
2 eggs

Preheat the oven to 325 degrees F.

Sift the flour, baking powder, spices and salt together in a large bowl, and set aside.

In a small saucepan combine the butter, honey, sugar, lemon juice and the lemon and orange zest. Bring this to medium heat and cook until the butter has melted and the sugar has dissolved. Let cool to about room temperature and beat in the eggs.

Make a well in the flour/spice mixture and add the egg/sugar mixture to the well. Using a fork, begin to gradually incorporate the flour into the egg mixture. When the flour has mostly been incorporated, turn the mixture out onto a clean work surface and gently knead until the mixture is smooth and homogenous. Knead in a little more flour if the dough seems sticky. Chill dough for 1 hour or overnight.

Using a rolling pin, roll the dough to an even thickness of about 1/4-inch. Cut into desired shapes with cookie cutters. Place on a lightly greased or parchment-lined cookie sheet and bake for 20 to 25 minutes or until the cookies are firm and lightly browned. Let the cookies cool for 3 to 4 minutes and transfer to a cooling rack.

When the cookies are completely cool decorate, as desired.

Cook's Note: If you are planning to hang the cookies, make a hole for the string before baking.

Glaze:
3 TBSP Fresh Lemon Juice
3 Cups powdered sugar
3 Tbsp milk and a bit more

Whisk lemon juice, powdered sugar and milk. Whisk until it is of desired consistency.

I applied the glaze using a small icing spatula and then my nieces went nuts with sprinkles. I'll take a picture of the some of the finished product.