[CnD] Gingerbread Cookies (
m51pennington at gmail.com
Wed Dec 5 07:56:28 EST 2018
>From (Guy Fieri)
2 sticks softened butter
2 1/2 cups confectioners' sugar, sifted
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 2/3 cups all-purpose flour
2 1/2 teaspoons ground cinnamon
2 1/4 teaspoons ground coriander
2 teaspoons ground star anise
1 teaspoon ground fennel
1 teaspoon ground ginger
1 teaspoon ground clove
1/4 teaspoon ground mace
1/4 cup milk
1 cup colored sugar granules
Cream the butter and sugar in a large mixing bowl until smooth using
an electric mixer. Add the eggs and mix until combined.
Sift all the remaining dry ingredients in a separate large mixing
bowl and mix well. With the mixer on low, slowly add the dry
ingredients to the butter mixture until a dough forms. Remove dough
from the bowl and wrap in plastic wrap. Refrigerate until firm, 2 to
Preheat the oven to 350 degrees F and grease cookie sheets.
Remove dough from refrigerator and allow dough to sit at room
temperature for about 15 minutes, until pliable. Divide dough in half
and put on a floured work surface. Using a rolling pin, roll the
dough out until it's about 1/8-inch thick. While rolling, flour the
work surface and rolling pin, as needed.
Cut out desired cookie shapes with cookie cutters. Transfer cookies
to a greased cookie sheet, spacing them 1-inch apart.
Lightly brush cookies with milk and sprinkle with sugar granules, as
Bake until firm and edges begin to darken, 10 to 14 minutes. Remove
the cookies from the oven and allow to cool on the cookie sheet for a
minute, then transfer to wire racks to cool completely.
Notes: You can find star anise in the ethnic aisle in your local
grocery store. To get the best flavor from this spice, you will need
to grind the whole star anise pod.
For the neatest edges, dip your cookie cutters in flour before
cutting out each cookie. Enjoy.
More information about the Cookinginthedark