BULK RECIPE
Let’s get ready to celebrate the festive season and spend some quality time with friends and family. Get in the holiday spirit with these perfectly spiced Gingerbread Cookies that are soft in the centre and crisp on the edges.
View the recipe here:
(Times and directions are based on a batch of 45 cookies so will vary depending on your baking equipment)
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes (plus at least 1 hour to chill the dough and time to ice the cookies)
Yield: approx. 180 cookies
INGREDIENTS:
11 cups (1.38 kg) Millstone Cake Wheat Flour
8 tsp (40 ml) baking soda
Heaping 1 tsp (about 8 ml) salt
8 tsp (40 ml) ground ginger
4 tsp (20 ml) ground cinnamon
2 tsp (10 ml) ground allspice
1 tsp (5 ml) ground cloves
½ tsp (2 ml) freshly ground black pepper
6 sticks (680 g) unsalted butter, softened
1 cup + 8 Tbsp (360 ml) white sugar (±380 g)
1 cup + 8 Tbsp (360 ml) packed dark brown sugar (±440 g)
4 large eggs
24 Tbsp (360 ml) unsulphured molasses
Icing for decorating
DIRECTIONS:
Step 1
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and sugars on medium speed until light and fluffy, about 2 minutes. Beat in the egg and molasses.
Add the flour mixture and mix on low speed until combined. Divide the dough in half and shape into two discs. Wrap the discs in plastic wrap and chill in the refrigerator until firm, at least 1 hour or up to three days.
Step 3
Meanwhile, preheat the oven to 180°C and set two racks near the middle of the oven. Line two baking sheets with parchment paper.
Step 4
Remove the dough from the refrigerator. (If the dough has been in the fridge for longer than an hour, you’ll need to let it sit out at room temperature for 10 to 15 minutes and knead it briefly until it is supple enough to roll.) Place the dough on a lightly floured work surface. Dust more flour over the dough. Roll, turning and adding more flour under and over the dough as necessary, to about 3mm thick (or for softer cookies, roll to 6mm thick). Cut out shapes with a cookie cutter and transfer the cookies to the prepared baking sheets, using a spatula if necessary. Gather the dough scraps and knead into a ball, then roll out and cut again, adding more flour as necessary. Repeat until scraps are used up.
Step 5
Bake the cookies, rotating the sheets from top to bottom and front to back midway through, for 8 to 10 minutes or until they feel firm. Let the cookies cool on the baking sheets for several minutes until set, then transfer to a rack to cool completely. Repeat with the remaining dough.
Step 6
When the cookies are completely cool, decorate with icing. Let the icing set completely, a few hours, then store in an airtight container for up to 4 days.
HOMEBAKER RECIPE
Let’s get ready to celebrate the festive season and spend some quality time with friends and family. Get in the holiday spirit with these perfectly spiced Gingerbread Cookies that are soft in the centre and crisp on the edges.
View the recipe here:
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes (plus at least 1 hour to chill the dough and time to ice the cookies)
Yield: approx. 45 cookies
INGREDIENTS:
2¾ cups (345 g) Millstone Cake Wheat Flour
2 tsp (10 ml) baking soda
Heaping ¼ tsp (about 2 ml) salt
2 tsp (10 ml) ground ginger
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground allspice
¼ tsp (1 ml) ground cloves
⅛ tsp (0.5 ml) freshly ground black pepper
1½ sticks (170 g) unsalted butter, softened
¼ cup + 2 Tbsp (90 ml) white sugar (± 95 g)
¼ cup + 2 Tbsp (90 ml) packed dark brown sugar (± 110 g)
1 large egg
6 Tbsp (90 ml) unsulphured molasses
Icing for decorating
DIRECTIONS:
Step 1
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and sugars on medium speed until light and fluffy, about 2 minutes. Beat in the egg and molasses.
Add the flour mixture and mix on low speed until combined. Divide the dough in half and shape into two discs. Wrap the discs in plastic wrap and chill in the refrigerator until firm, at least 1 hour or up to three days.
Step 3
Meanwhile, preheat the oven to 180°C and set two racks near the middle of the oven. Line two baking sheets with parchment paper.
Step 4
Remove the dough from the refrigerator. (If the dough has been in the fridge for longer than an hour, you’ll need to let it sit out at room temperature for 10 to 15 minutes and knead it briefly until it is supple enough to roll.) Place the dough on a lightly floured work surface. Dust more flour over the dough. Roll, turning and adding more flour under and over the dough as necessary, to about 3mm thick (or for softer cookies, roll to 6mm thick). Cut out shapes with a cookie cutter and transfer the cookies to the prepared baking sheets, using a spatula if necessary. Gather the dough scraps and knead into a ball, then roll out and cut again, adding more flour as necessary. Repeat until scraps are used up.
Step 5
Bake the cookies, rotating the sheets from top to bottom and front to back midway through, for 8 to 10 minutes or until they feel firm. Let the cookies cool on the baking sheets for several minutes until set, then transfer to a rack to cool completely. Repeat with the remaining dough.
Step 6
When the cookies are completely cool, decorate with icing. Let the icing set completely, a few hours, then store in an airtight container for up to 4 days.
Source: https://www.onceuponachef.com/recipes/gingerbread-cookies.html