Crispy Gingerbread Cookies
Photo: Alcinoe at English Wikibooks, Public domain
These crispy gingerbread cookies are rolled thin and baked until snappy, which makes them a good fit for gingerbread men. The dough starts in a saucepan, where brown sugar, molasses and spices are boiled together before the butter melts into the hot mixture. That step gives a deep, dark flavor and a dough that chills firm for clean cutting. Decorate with royal icing once cooled.
Instructions
Put the brown sugar, molasses, ginger, cinnamon and salt into a large saucepan.
Bring the mixture to a boil, then take the pan off the heat.
Stir in the baking soda and the butter, and keep stirring until the butter has melted completely.
Work quickly to stir in the egg before it can set, then add the flour and mix well until no dry patches remain.
Chill the dough for several hours, until it is firm enough to roll without sticking.
Heat the oven to 325 °F (170 °C). Roll the dough thin on a lightly floured surface.
Cut out shapes with cookie cutters and set them on a cookie sheet sprayed with non-stick cooking spray.
Bake for about 15 minutes at 325 °F (170 °C), then move the cookies to racks to cool. Keep them in an air-tight container so they stay crisp.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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