Kurtis P’s Gingerbread Cookies 101, modified from food network.com
Why I Love This Recipe
Recipe Backstory:I have always loved gingerbread cookies, one year my mom took it to a whole new level with this recipe. They are extremely delicious and easy to carve in. CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), and salt (NaCl). The ingredients that are homogeneous mixtures are all-purpose flour, ground ginger, ground cinnamon, ground cloves, butter, and molasses, the final batter is a homogeneous mixture too. The ingredients that are heterogeneous mixtures are the batter before it’s mixed, the egg, the gingerbread after cooking with the icing on it. The butter getting to room temperature, and the batter being heated as it is cooked, they are both physical changes. The puffing of the cookies, and the black burn on the bottom of the cookies as they cook is a chemical change.
Submitted by: "Kurtis P"
Ingredients You'll Need
(675 ml) 3 cups all-purpose flour
(5 tl) 1 teaspoon baking soda
(4 ml) 3/4 teaspoon ground cinnamon
(4 ml) 3/4 teaspoon ground ginger
(2 ml) 1/2 teaspoon ground allspice
(2 ml) 1/2 teaspoon ground cloves
(2 ml) 1/2 teaspoon salt
(1 ml) 1/4 teaspoon freshly milled black pepper
(120 ml) 8 tablespoons (1 stick) unsalted butter, at room temperature
(59 ml) 1/4 cup vegetable shortening, at room temperature
(118 ml) 1/2 cup packed light brown sugar
(158 ml)2/3 cup unsulfured molasses
1 large egg
in the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.
Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.
In another bowl, whisk together the eggs, molasses and lemon juice.
Preheat the oven to 350 degrees F.
When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.
Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges.