way too many sub-par, or not tasty gingerbread cookies, and I really don't see the problem? It's a basic recipe that must be chilled til firm then rolled out on on a floured board, with flour between the dough and rolling pin as well. Yes, it can get sticky and messy if you don't have the patience or willingness to listen. I make gingerbread very often throughout the year, and although it's not always Christmas time, they are often shaped like snowmen, and Christmas trees, as well as ghosts and the men themselves. Now and again, when my kids are not present, and I am making them for people outside of my family, I will do simple circles. However, notwithstanding the shapes, let us delve into the difficulties of gingerbread making.
First off, I start out with a basic recipe, of which I measure as much as possible by weight. I have a small digital kitchen scale which can measure things in your choice of grams, kg, ounces, or pounds and ounces. I find this to be more accurate than outright measuring or flour sugar, and such by the cup. Therefore, if the recipe comes in weight measurement, that is what I use.
I combine 4oz of brown sugar with 4oz of softened, unsalted butter and beat til light and fluffy, or well blended...about 2-3 mins. I then blend in at medium speed, 6oz(not fluid oz) of molasses and one egg. Combine well and set aside.
In a separate bowl, I wisk together 12oz all purpose flour, 1tsp baking soda, 1/2tsp salt, 2tsp ginger, 1tsp cinnamon, 1/2tsp nutmeg, and 1/2tsp cloves. Two things to note here: first I use a wisk, others have used a food processor, but the main idea is to combine all of these ingredients together as homogeneously as possible; second thing is to use fresh ingredients. Most spices shelf lifes deteriorate more rapidly than they are used in a common kitchen, therefore your cookie's taste may be weaker than you want(particularly if you use clear/see through spice bottles and they are exposed to the light.) I know this sounds trite, but I think that every little bit of information helps when you are seeking the perfect cookie.
Now while the mixer is on low, add in the dry ingredients slowly, so as not to create a floury smoke screen. Make sure you pause periodically to scrape down the sides of the bowl to ensure total combining, AND DO NOT OVERMIX! When a recipe says to add the flour mixture until "JUST" combined, then do so. When you continue to mix, you are toughening your cookie. You don't want this. So, now it's all combined and you scrape out this sticky dough onto plastic wrap, where you try to wrap it in somewhat of a disk shape and put it into your refrigerater until it is chilled enough to be firm. Do not put it into the freezer, this will add to moisture separation and a bad product.
After a couple of hours, not 10 minutes, set oven to 325 degrees F, pull out dough and roll it out onto a well floured board, to about the width of a pencil. almost 1/4 inch. Dip cookie cutter into flour and cut out shapes as closely together as possible. This is very important for the fact that the more you have to reroll the dough, again the tougher the cookie will become. You want as few rerolls as possible. With an offset spatula carefully lift the shapes, and place them onto a parchment lined sheet pan, dusting off as much excess flour as possible. When placing cookies, please allow an inch or so between cookies for expansion while baking. Place the full cookie sheet either onto the "C" rack of your oven for almost 13 mins; until the edges just start to brown; or if you are alternating with another sheetpan of the same, place one on the "B" level rack, and the other on the "D" level rack. If you do it the second way, after 6:20 seconds, switch the sheet pans on the racks, turning each pan 180 degrees; cooking for about another 6:20. {The rack levels are based upon a five level, rack adjustable, oven, where there top level is level "A", and the bottom is level "E"}
Once these cookies are removed from the oven, allow them to cool on their pans for about two minutes, then carefully, using an offset spatula, transfer them to a wire cooling rack. {they will still be soft} Once they are thoroughly cooled, you may look to frosting them. I prefer to use a mixture of powdered sugar, egg whites, lemon juice and water...a variation of "Royal Icing." If you make these cookies, using this blog, and you do not get the best gingerbread cookies ever, I need to hear about it. Happy Baking:)
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