December 11, 2015 by: Julie Mcaferty
I think this was the first time we ever made gingerbread at Greenlake Guest House. Thank you to assistant innkeeper Jeff for putting together the dough and Susanna for decorating these cookies. They are really delicious with the perfect balance of spice and flavors. Here's the recipe we decided on-a combo of several of them from the Food Network. We will definitely bake these again! Well worth the work.
3 cups flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. allspice
1 tsp. cloves
1/2 tsp. salt
1/4 tsp. black pepper
1 stick butter (1/2 cup), at room temperature
1/4 cup vegetable shortening, at room temperature
1/2 cup light brown sugar
1/2 cup molasses
Combine flour, baking soda, cinnamon, ginger, allspice, salt, and pepper and set aside.
Beat butter and vegetable shortening until well combined, about 1 minute. Add the brown sugar and beat until mixture is light intexture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden soon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into 2 thick disks and wrap each disk in plastic wrap. Refrigerate about 3 hours (dough can be prepared up to 2 days ahead).
To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking-about 10 minutes. Place the dough on a lightly floured worksurface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick. For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to cookie sheets, placng the cookies 1 inch apart.
Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10-12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with icing of your choice. The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.