It’s still snowing in the mountains. I’m literally working with my laptop by the fireplace. The holidays are over but this is winter time and there is nothing like ginger cookies to warm up and perfume the whole house.
Besides, The Three Wise Men are coming this week and yes, because of my Venezuelan roots —tied to the Spanish traditions—, I use to treat my children with something sweet and fun and homemade…
Since I had left over dough from the holidays in the refrigerator and it’s chilly outside, I thought it would be a good idea to keep Andrés and Tomás busy cutting and baking and decorating ginger people, snowflakes and Teddy bears…
In addition, one of my Twitter friends, who happens to be a barista, is coming from Caracas for training at the Los Angeles Coffee Business School and I’m committed to treating him too… After all, what can be better with a good latte macchiato than ginger cookies?
Ginger People | Ingredients for… it all depends on the size of your cookie cutters
2 ¾ cups of all purpose flour
2 ½ Tsp. of baking power
½ Tsp. of salt
1 ½ Tbs. of ground ginger
1 ½ Tbs. of ground cinnamon
½ Tsp. of freshly grated nutmeg
1 stick (8 Tbs.) of unsalted butter
2/3 of cup of brown sugar
1 Tsp. of vanilla
1/3 cup of molasses
Have all ingredients at room temperature. In a bowl, mix the flour, baking powder, salt and spices. In another bowl, with an electric mixer, beat the butter and sugar for 3 minutes. Add the egg, vanilla and keep beating on medium speed until incorporated. Add the molasses and keep beating until the mixture is uniform. Turn off the mixer and add the dry ingredients. Beat on low speed until blended. Divide the dough into two portions. Make a flat disk with each portion, cover them with plastic wrap and refrigerate for at least one hour.
Preheat the oven to 350F. Line two baking sheets with parchment paper. On a floured surface, unwrap one of the dough disks and sprinkle it with flour. With a rolling pin, roll out the dough until ¼ inch thick. Cut the cookies and arrange them on the prepared baking sheets, spacing them about 1 inch apart. Repeat this process with the second disk. Bake until the cookies are light brown in the edges, 10 to 12 minutes. Remove from the oven, transfer to a rack and let cool.
To print the recipe click here.