Classic Gingerbread Cookies

CLASSIC GINGERBREAD COOKIES

YIELDS 3 DOZEN

INGREDIENTS – DOUGH

3½ cups - All Purpose Flour – plus more for dusting​

1tsp - Baking Soda​

3tsp - Ground Ginger​

1tsp - Ground Cinnamon​

½tsp - Whole Nutmeg – grated​

¼tsp - Ground Cloves​

¼tsp - Fine Sea Salt​

1pc - Orange Zest​

1pc - Large Egg​

¾ cup - Light or Dark Brown Sugar – packed​

¾ cup - Light or Dark Molasses​

½ cup - Unsalted Butter – room temperature​

TECHNIQUE

1. Position baking racks in the upper and lower thirds of the oven, pre-heat the to 350°F

2. Line baking sheets with parchment paper

3. Combine flour, baking soda, ginger, cinnamon, nutmeg, cloves, salt

4. Combine the butter and brown sugar in a stand mixer with the paddle attachment until light and fluffy

5. Incorporate the egg, mixing until combined, then add the molasses and orange zest

6. Mix on medium speed until smooth, stopping to scrape the bowl as necessary

7. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated

8. Spread the dough onto a lightly floured baking sheet and pat it flat to a 1-inch thickness

9. Cover with plastic wrap and refrigerate for 1 hour

10. Cut the chilled dough into quarters on a well-floured work surface

11. Roll out one piece of dough to 1/8 inch thick, keep the remaining dough in the refrigerator

12. Cut out cookies and use an offset spatula to transfer them to the baking sheets,

13. Space the cookies at least 1/2 inch apart, brush off excess flour

14. Gather and press the dough scraps together, roll to 1/8 inch thick, and cut out more shapes

15. Bake cookies, rotating and switching the sheets’ positions halfway through baking

16. Bake until firm to the touch and the edges are slightly golden, approximately 10 minutes

17. Slide the cookies on their parchment onto racks and let cool

INGREDIENTS - ROYAL ICING

4cups - Confectioner’s Sugar​

85g - Pasteurized Egg Whites​

1tsp - Pure Vanilla Extract​

¼ tsp - Cream of Tartar​

TECHNIQUE

1. Combine in stand mixer egg whites and vanilla, beat until smooth

2. Slowly combine confectioner’s sugar on low speed until sugar is incorporated and mixture is glossy

3. Increase speed to high and beat until mixture forms stiff, glossy peaks, 5 to 7 minutes

RECIPE FROM THE KITCHEN OF THE OUTDOORS CHEF