We’ve scientifically proven that gingerbread cookie dough will keep in the refrigerator for three days while you try to find the time to finish them. Josh, aka one of the greatest kids ever, aka the tattooed wonder boy aka probably the only 19 year old that loves his mom so much he’d rather spend time making cookies with her then spend time with his friends sometimes, wanted to make Christmas cookies. Unlike when they’re young and maleable, adult-sized kids have schedules just like us grown ups do, so the plan became more of a quest. By the time we sourced the ingredients, made the dough and finally got around to baking them, we were at risk of making Josh cookies for his college graduation party….he’s a College freshman. On the third day, there were cookies. Really amazing, slightly spicy, dark and delicious cookies.
Did I gush too much on Josh by the way? What can I say..he’s a great guy. Makes a hell of a cookie too. If you measure a man by how much he loves his mom and how well he treats others, then the accolades for Josh are uber deserved. Underneath all that ink and the occasional explosive, angry rant, there’s a great quality human being that I have to admit I look up to. There, I full-on gushed.
We went all out with fresh, organic ingredients, but you can substitute where you like. The only ingredient I highly, highly recommend you buy fresh and grate at mix time is the ginger. The results are noticeably better. Once you grate ginger, keep it in the freezer, unwrapped, for the next time you need it. It keeps for a few months.
Happy Holidays to you and yours from us and ours. We hope you take the time to spend in the kitchen and around the table with your family and friends this year…Enjoy.
2 1/4 Cups organic, all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. Kosher salt
1 1/2 tsp. fresh grated ginger
1 tsp. fresh grated cinnamon (or ground)
1/4 tsp. fresh grated nutmeg (or ground)
1/4 tsp. ground cloves
1/2 tsp. lemon zest
6 Tbsp. organic, granulated sugar
1/4 Cup organic, unsalted butter, softened
1/2 Cup unsulphered molasses
1 Large organic, free range egg white
1 1/4 Cups organic powdered sugar*
2 Tablespoons, fresh squeezed lemon juice, strained to remove pulp and seeds
1/4 tsp. pure vanilla extract
* Organic powdered sugar will give result in an off-white look to your icing, whereas non-organic will result in a more bright-white icing. Everything that we mark as organic can be substituted with non-organic if you like and all of the fresh spices can be substituted in equal amounts with pre-ground. The fresh ingredients make a substantial difference to the taste, however. This is especially true of fresh ginger compared to pre-ground ginger.
Mix the first 9 ingredients together in a large mixing bowl, using a large spatula. In the bowl of an electric mixer, fitted with a paddle attachment and at medium speed, blend the sugar and butter until creamy and smooth. About 5 minutes. Stop the mixer, scrape the sides as needed and add the molasses and egg white. Return the mixer to medium speed and beat until thoroughly combined. Stop the mixer and add the flour mixture. Starting at low until the flour is incorporated, then turning the mixer up to medium, beat for 3 more minutes. Separate the dough into two pieces and form each into a ball. Wrap each in plastic wrap and let chill in the refrigerator for one hour (or three days seems ok too).
Roll out one of the dough balls at a time, leaving the other in the refrigerator. On to lightly floured parchment paper, roll the dough to 1/8″ thick. Using your cookie cutters, cut your shapes into the dough and move each to a greased (with non-stick canola spray) cookie sheet. Bake for 8 minutes at 350 degrees (f)/ 180 degrees (c) or until the cookies are firm and slightly browned. Remove the cookie sheet to a wire rack to cool for 10 minutes, then remove the cookies from the cookie sheet to a wire rack to cool completely.
To make your icing, mix the lemon juice, powdered sugar and vanilla in a small mixing bowl, using a spatula. Mix until completely smooth and combined.
Fit a small pastry bag with a small, round tip and fill it with the icing by folding 3/4 of the bag over into a cuff and using a spatula to fill it. Fold the cuff out, then over to keep the icing from flowing out of the top. Or, place the icing in a sandwich baggy and cut a small hole in one corner. Seal the bag and work the icing to the corner. Squeeze gently to get your decorating on.