Except…I’m not the hugest fan. I say hugest because I do like them with some coffee if I’m feeling very….dark brown and spicy. And I do like them when they’re more of a gingerSNAP. You know, thinner and with more crunch. But as a whole I’m just not totally fucking psyched out of my mind for gingerbread cookies.
Which is totally ok, and I completely accept their place in holiday tradition as a legitimate baked good. And god, who doesn’t love to decorate cookies? WHO? Show yourself!
And in fact, this is a particularly lovely gingerbread cookie recipe. It’s deep and dark and spiced and molasses-y. So if you’re feeling the hankering for gingerbread, look no further, friends. Also, please appreciate and envy my woodland creatures cookie cutter set, purchased from IKEA during one of those trips where I go for like a single pillowcase and leave with 12 bowls, a set of finger puppets, 10 gallons of lingonberry jam, and yards of fabric I’ll never use. You know how it is.
But seriously. A hedgehog cookie cutter? Come on. Scrooge McDuck himself would see that and be like, well, that’s fucking fantastic.
Not pictured: me hunched over about 60 cookies at close to midnight the other night with 2 plastic bags filled with icing, neurotically piping patterns on woodland creatures. Because THAT is normal.
from Moosewood Restaurant Book of Desserts
2 1/2 cups unbleached white flour
1 tbsp unsweetened cocoa powder
pinch of salt
1/2 tsp baking soda
4 tsps ground ginger
2 tsps ground cinnamon
1 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground cloves
pinch of cayenne
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/2 cup unsulphured molasses
Sift together the flour, cocoa, salt, baking soda, ginger, cinnamon, allspice, nutmeg, cloves, and cayenne. In a separate bowl, cream together the butter and sugar with an electric mixer until light. Beat in the molasses and egg. Stir in the dry ingredients. With floured hands, push the dough from the sides to the middle of the bowl to form a ball that holds together. Cut the dough in half. Place one half on top of the other and push down. Repeat three or four times until all of the flour mixture is incorporated and the dough forms a ball. Wrap the dough in plastic and chill for 30 min.
Preheat the oven to 350. Spray or oil 2 baking sheets.
On a lightly floured surface, roll out the dough 1/4″ thick. Using cookie cutters or the rim of a glass, cut out the cookies. Use a spatula to transfer the cookies to the baking sheets. Bake 10 to 12 minutes until set and lightly browned at the edges. Cool on a rack and serve.
Frosting: For every cup of powdered sugar, use a tbsp or 2 of milk…whisk until smooth. Add more milk or sugar depending on what consistency you want.