How To Make Gingerbread Cookies
A quick history of gingerbread cookies and how to make them with the experts at Cutting Edge Countertops. There is no confection out there that symbolizes the wonderful holiday season better than gingerbread in its numerous forms. From super yummy gingerbread houses that you can eat to candy-studded gingerbread men cookies, to spiced portions of extremely delicious cake-like bread. In England during Medieval times, the name gingerbread was another name for ‘preserved ginger’ & was not applied to the amazing treats that we know about today until the fifteenth century. The term is popularly used to depict any sort of sweet dessert that combines honey and ginger, molasses or treacle.
Where Does Ginger Root Come From
Ginger root was first developed in China, it was usually utilized as a restorative treatment. From that point forward it spread to Europe through the Silk-Road. Amid the Medieval times, it was supported as a zest for its capacity to mask the essence of safeguarded meats. Henry VIII is said to have utilized a ginger invention with expectations of building a protection from the torment. Indeed, even today we utilize ginger as a viable solution for queasiness and other stomach sicknesses. In Sanskrit, the root known as srigavera, which means ‘root formed like a horn’ – a fitting name for ginger’s unordinary appearance.
The First Ever Gingerbread Recipe
As per Rhonda Massingham Hart’s Making Gingerbread Houses the very 1st gingerbread recipe originated Greece in 2400 BC. Recipes from China were created amid the tenth century & in late Medieval times, the Europeans created their unique version of the gingerbread. Gingerbread cookies, often times overlaid with gold-leaf & formed like creatures, kings & queens, were very popular at Medieval festivals in Holland, Britain, France, & Germany. Queen Elizabeth I was credited with embellishing the treats in this design after she had some made to look like the dignitaries that visited her court. After some time these celebrations were later known as ‘Gingerbread Fairs’ & the gingerbread treats that were offered were identified as ‘fairings.’ The gingerbread shapes changed directly with the different seasons, incorporating blossoms during the springtime & winged creatures in the fall time. Extravagantly enhanced gingerbread ended up synonymous with everything extravagant and rich in Britain. The gold-leaf that was frequently used to enhance gingerbread treats prompted the well-known articulation to take the plated off of gingerbread.’ The cut, white building subtleties found on numerous pioneer American coastline homes is at times alluded to as gingerbread work.
Baking Gingerbread Cookies
- ¾ cup butter
- ¾ cup dark brown sugar
- ¾ cup unsulphured molasses
- 1 tsp baking powder
- 4 ½ cups flour, plus more for rolling surface
- ½ tsp baking soda
- 3 ½ tsp ground ginger
- 2 tsp cinnamon
- 1 egg, lightly beaten
- 1 tsp salt
- Royal icing (optional)
- Cinnamon candies, sprinkles or any other decorations of choice
- Grab a medium size saucepan and heat the molasses to a simmering point. Make sure to remove from the heat & stir the butter in until it completely melts. Add in the brown sugar and stir. Allow cooling.
- Grab a large mixing bowl, sift together the baking powder, flour, salt, baking-soda, ginger, & cinnamon. Add in cooled molasses & the egg to the flour mixture & mix very well until the dough forms. You may need to use your hands to really incorporate the wet mixture into the dry mixture.
- Wrap the cookie dough in wax or in parchment paper & chill for 1 to 2 hours, or until it is firm enough to roll.
- Now, preheat your oven to 350degrees. Transfer your chilled dough to a lightly floured rolling surface & roll out the dough to 1/4 inch thickness. Roll out 1/4 of the dough at a time.
- You now can cut up the cookies with your own choice of cookie-cutter. I like to use a traditional gingerbread man.
- Transfer cut dough to a baking sheet that has been lightly greased with nonstick cooking spray or lined with a silicone baking sheet. Begin baking at 350degrees F for 12 to 15 minutes. The gingerbread cookies will puff up, but will not spread too much.
- Cool the cookies completely on a rack before you start decorating with icing, candies, and decorative sprinkles.
If you have granite, quartz, natural stone countertops, make sure to use the appropriate tools to prevent any damages or discoloration. We hope you enjoyed this super easy gingerbread cookie recipe and that you will share it with your loved ones this holiday season. Be sure to check out the countertop blog for more.