Gingerbread Cookies

I was going to write about our homeschool meetup today but it’s late. So, instead I’m going to share a cookie recipe.
A few weeks ago, we made some gingerbread cookies. Flume shaped. What is a flume you ask? I don’t know exactly. I always thought flume was used like, a flume of water. But recently, during extremely cold weather in the mornings, my phone has been forecasting flumes with pictures of snowflakes. I’ve never heard that term applied to something that looks like a snowflake. And snow?! In my area? Really, dear phone? You must be mistaken.
But anyhoo, cookies. This is my favorite gingerbread cookie recipe from Cook’s Illustrated. I like them because they’re soft and chewy, not crunchy.
Maybe this recipe was not the best use of this awesome snowflake cookie cutter we got from Alice. Thank you Alice! The cookies spread too much and the little shapes I cut in the big snowflake, baked closed. Oh well. They were still yummy.
Oh and see the little divot in the small flume? I was busy with Nathan when that batch beeped in the oven. I told Alan to check it gently. I walked into the kitchen later to find a whole bunch of cookies with these very noticeable divots in them. Bwa ha ha! That’s not what I meant by gentle.
Thick and Chewy Gingerbread Cookies
Ingredients
- 3 cups unbleached all-purpose flour
- 3/4 cup packed dark brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon table salt
- 3/4 teaspoon baking soda
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces and softened slightly
- 3/4 cup unsulphured molasses
- 2 tablespoons milk
Instructions
- In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.
- Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
- Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper.
- Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
- Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.
Quick notes
Note how I bolded “alternatively”? Sometimes when I’ve made a recipe before, I do not read the recipe through before cooking. And the last time I made these cookies was one of those times. My food processor is on it’s last legs. Or I should say my food processor bowl. It’s cracked and a piece falls out regularly. Some rubber ring thing is completely missing I think. And I would have preferred to have made these cookies in my standing mixer, that is working fine, but the recipe called for a food processor. Or so I thought. I really should have read the recipe through. And that is why I bolded it for any of you out there who have a food processor on it’s last legs or are just rushing to make yummy cookies and not reading through the recipe either.
Cooking time: 11 minute(s)
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