Often gingerbread cookies are either hard, dry cookies that are liable to break a tooth, or they are overly spicy and send small children running away from the table in disgust. This recipe, however, yields four dozen soft, chewy gingerbread cookies that have just the right amount of a kick that both grown ups and children will try to sneak another cookie when no one is looking.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Cookies
Preheat oven to 350°F. Line two baking sheets with parchment paper.
1 cup 6 tablespoons butter, softened
250g / 8 ounces brown sugar
In a large bowl, cream butter and sugar with an electric hand mixer until light and fluffy.
2 large eggs
340g / 1 cup molasses
Add eggs and molasses. Cream with hand mixer until well combined.
680g / 1 pound 8 ounces all-purpose flour
2 ¼ teaspoon ginger
1 teaspoon cinnamon
1 teaspoon baking soda
¾ teaspoon salt
¾ teaspoon cloves
Add flour, ginger, cinnamon, baking soda, salt, and cloves. Mix with a spatula until just combined.
Cover and let chill in the refrigerator until dough is less sticky and easier to handle, about 4 to 8 hours.
Roll out into ¼ inch thick sheet on a lightly floured surface.
small bowl with about ⅓ cup all-purpose flour
Dip cookie cutter in flour and cut out desired shape. Place cut shapes onto parchment paper on baking sheets leave 1 inch space between cookies.
Bake at 350°F until cookies just start to brown on the tops and edges, about 10 to 11 minutes.
Remove from oven and let cool completely before decorating with icing.
Royal Icing
1 large egg white
1 teaspoon fresh lemon juice
In a medium bowl, beat egg white and lemon juice with an electric hand mixer until foamy.
165g / 1 ½ cups confectioners sugar
Add sugar and beat on low until thickened. Use immediately or cover tightly with plastic wrap as icing will harden when exposed to air.
To decorate cookies, transfer icing to a piping bag or place in a small zip lock. Cut off a very small portion of the corner of the bag and squeeze onto cookies as desired.
Carb Count Information
Total of 933 g carbs from 1,673 g dough. Yields 4 dozen cookies, each cookie is about 30 g and has 18 g carbs each. Frosting is 200 g and has 165 g carbs. Depending on how much frosting you add, it will generally add 2 to 5 g carbs for moderate frosting. It is 0.825 g carbs per 1 g of frosting.
From MakeBetterFood.com. . (makebetterfood.com/recipes/gingerbread-cookies/). Adapted from Gisslen, Wayne. Professional Baking. (Wiley, 2001.) p. 411
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, cream butter and sugar with an electric hand mixer until light and fluffy.
Add eggs and molasses. Cream with hand mixer until well combined.
Add flour, ginger, cinnamon, baking soda, salt, and cloves. Mix with a spatula until just combined.
Cover and let chill in the refrigerator until dough is less sticky and easier to handle, about 4 to 8 hours.
Roll out into ¼ inch thick sheet on a lightly floured surface.
Dip cookie cutter in flour and cut out desired shape. Place cut shapes onto parchment paper on baking sheets leave 1 inch space between cookies.
Bake at 350°F until cookies just start to brown on the tops and edges, about 10 to 11 minutes.
Remove from oven and let cool completely before decorating with icing.
In a medium bowl, beat egg white and lemon juice with an electric hand mixer until foamy.
Add sugar and beat on low until thickened. Use immediately or cover tightly with plastic wrap as icing will harden when exposed to air.
To decorate cookies, transfer icing to a piping bag or place in a small zip lock. Cut off a very small portion of the corner of the bag and squeeze onto cookies as desired.
Total of 933 g carbs from 1,673 g dough. Yields 4 dozen cookies, each cookie is about 30 g and has 18 g carbs each. Frosting is 200 g and has 165 g carbs. Depending on how much frosting you add, it will generally add 2 to 5 g carbs for moderate frosting. It is 0.825 g carbs per 1 g of frosting.
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