Homemade for the Holidays
The holiday season is a time to indulge, and what could be better than a homemade batch of gingerbread fresh out of the oven? Between December 1 and Christmas Day, the Madison's pastry team bakes and decorates approximately 3,700 cookies to help put smiles on our guests' faces. Here, they offer up a recipe they hope brings you and your family joy as you cut and decorate these quintessential treats.
The warm aroma of seasonal spices wafting through the kitchen is sure to bring back nostalgic memories of past holiday seasons. So, whether you serve them fresh or bag them up as gifts for your guests to take home, let's gather our ingredients and start baking up a storm for our festive holiday table!
Madison's Gingerbread Cookies
Bake Time: 8-11 minutes
Makes: 12 cookies, depending on the size and shape of your cutter
Ingredients
3 cups all-purpose flour
3/4 cup dark brown sugar, packed
3/4 tsp. baking soda
1 Tbsp. ground cinnamon
1 Tbsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
12 Tbsp. butter, room temperature, cut into 12 pieces
3/4 cup molasses (dark molasses)
2 Tbsp. milk
For the frosting:
2 Tbsp. butter, room temperature
2 cups powdered sugar
2 Tbsp. milk
Preparation:
1. Add flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt to a mixing bowl and mix.
2. Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles a fine meal.
3. With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
4. Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight. If you are in a hurry, you can place it in the freezer for about 20 minutes, until firm, but --please note-- refrigeration is mandatory or the dough will be too sticky to handle.
5. Preheat the oven to 350° F. Line 2 large baking sheets with parchment paper.
6. Remove one dough sheet from the fridge/freezer and place on a well-floured counter. Lightly flour the top of the dough and the rolling pin and roll out the dough (dust with a little more flour if needed), until it’s about ½ inch thick. Cut gingerbread men, or other desired shapes, and place them on prepared baking sheets.
7. Refrigerate the cookies for 5 minutes (meanwhile you can roll out the other dough ball).
8. Bake the cookies until set in the centers and the dough barely retains an imprint when touched very gently with a fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!
9. Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.
10. Store gingerbread cookies in an airtight container with parchment paper between the layers.
For the frosting:
1. Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add the second cup of powdered sugar and mix until smooth. Add the frosting to a piping bag if fine details are desired. Let your inner artist shine and decorate any way you like.
Notes:
We all know the holidays can be hectic. It may be helpful to make the dough a few days in advance or well in advance. Gingerbread is very forgiving in this regard and you can either make the gingerbread cookie dough and store it, well covered, in the refrigerator for 3-4 days. You can then roll it out and cut it into cookies when you are ready to bake. If you need a bit more time to prepare, you can wrap the dough well in plastic wrap and freeze in a freezer-safe container for 2-3 months. Be sure to allow the dough to thaw in the refrigerator before attempting to roll it out. Baked cookies can also be frozen for up to 3 months.
Enjoy!
You can Relax + Discover more ways to live well on Old Edwards Inn's blog or over on Half-Mile Farm's blog. Check it out today!