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window.ATGalleries[52903] = {“id”:52903,”type”:”Slideshow”,”images”:[{“image_id”:”149be3768923349d8455a668796237f24f279689″,”caption”:”\u003cb\u003eWhisk the dry ingredients together:\u003c/b\u003e Whisk the flour, ginger, cinnamon, baking soda, salt, cloves, and nutmeg together in a medium bowl; set aside.”,”image”:{“id”:”149be3768923349d8455a668796237f24f279689″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T16:33:36.580-05:00″,”updated_at”:”2016-11-20T16:33:36.580-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Gingerbread_28107_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”1530a981b89f4605b1749dde3bf7820526482c97″,”caption”:”\u003cb\u003eCream the butter and sugar:\u003c/b\u003e Place the butter and the brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter is fluffy and lightened in color, about 3 minutes.”,”image”:{“id”:”1530a981b89f4605b1749dde3bf7820526482c97″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T16:33:45.918-05:00″,”updated_at”:”2016-11-20T16:33:45.918-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Gingerbread_28116_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8273341d9c5d3b2e1f001035ebf0c7e14fd7e973″,”caption”:”\u003cb\u003eAdd the molasses, egg, and vanilla:\u003c/b\u003e Stop the mixer and scrape down the sides of the bowl. Add the molasses, egg, and vanilla and mix on medium speed until combined, about 30 seconds. The butter may appear to separate out but it will come together as you add the flour and continue mixing.”,”image”:{“id”:”8273341d9c5d3b2e1f001035ebf0c7e14fd7e973″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T16:34:50.218-05:00″,”updated_at”:”2016-11-20T16:34:50.218-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Gingerbread_28124_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”9efb0509b5aa749f7e4c992ed400d3273c3dbc74″,”caption”:”\u003cb\u003eAdd the dry ingredients:\u003c/b\u003e Stop the mixer and scrape down the sides of the bowl again. Add the flour mixture, then mix on low speed until just incorporated, about 1 minute. The dough should be thick and tacky.”,”image”:{“id”:”9efb0509b5aa749f7e4c992ed400d3273c3dbc74″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T16:37:03.481-05:00″,”updated_at”:”2016-11-20T16:37:03.481-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Gingerbread_28144_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”5941c48b1af49810ed76dad800ff4f1a145e722e”,”caption”:”\u003cb\u003eChill the dough:\u003c/b\u003e Remove the dough from the bowl. Divide the dough into 2 portions, then shape each portion into a 1-inch thick rectangle. Wrap each rectangle in plastic wrap and refrigerate until firm but pliable, at least 2 hours or overnight. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper and set aside.”,”image”:{“id”:”5941c48b1af49810ed76dad800ff4f1a145e722e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T16:36:59.681-05:00″,”updated_at”:”2016-11-20T16:36:59.681-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Gingerbread_28164_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ff824a41d09067bf90357d1eff8126b75c7795a8″,”caption”:”\u003cb\u003eRoll the dough:\u003c/b\u003e Sprinkle a few tablespoons of flour onto a work surface and rolling pin. Unwrap one portion of dough and place on the flour. Roll 1/4-inch thick, turning and flipping the dough every few rolls to prevent sticking. Brush any excess flour from the top of the dough with a pastry brush.”,”image”:{“id”:”ff824a41d09067bf90357d1eff8126b75c7795a8″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T16:34:57.074-05:00″,”updated_at”:”2016-11-20T16:34:57.074-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Gingerbread_28296_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”9822f608b876e332b3d8e835bf1f88ef8c7d3e2b”,”caption”:”\u003cb\u003eCut the cookies:\u003c/b\u003e Use cookie cutters to cut as many shapes as possible from the dough. Transfer the cut shapes to the baking sheets, leaving 1 inch between each cookie. Dough scraps can be rerolled and cut, but may need to be chilled again if the dough becomes too sticky to get a clean cut. Repeat rolling and cutting the second portion of dough until the baking sheets are filled.”,”image”:{“id”:”9822f608b876e332b3d8e835bf1f88ef8c7d3e2b”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T16:34:54.638-05:00″,”updated_at”:”2016-11-20T16:34:54.638-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Gingerbread_28303_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”c951ad3b00c0f1187c2464808ced4c8bd836493e”,”caption”:”\u003cb\u003eBake the cookies:\u003c/b\u003e Bake for 4 minutes. Rotate the baking sheets between racks and from front to back and bake until the edges appear dry and are slightly darker brown than the rest of the cookie, 4 to 5 minutes more. Transfer the cookies to a cooling rack to cool completely before decorating. Repeat baking the remaining dough, letting the baking sheets cool completely between batches but reusing the parchment paper.”,”image”:{“id”:”c951ad3b00c0f1187c2464808ced4c8bd836493e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T16:36:10.503-05:00″,”updated_at”:”2016-11-20T16:36:10.503-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Gingerbread_28320_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”a80813a234a4ca5ba9c1e47e0c3baf3c085e8441″,”caption”:”\u003cb\u003eDecorate the cookies:\u003c/b\u003e Once cooled, decorate the cookies with Royal Icing.”,”image”:{“id”:”a80813a234a4ca5ba9c1e47e0c3baf3c085e8441″,”width”:3441,”height”:2419,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T16:37:09.488-05:00″,”updated_at”:”2016-11-20T16:37:09.488-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Gingerbread_28332_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Gingerbread is the scent of the season. This richly spiced cookie, teeming with ginger, cloves, and cinnamon, perfumes your house from the moment you begin mixing the dough to the first tray that’s pulled out of the oven. But gingerbread cookies can be a little finicky. With the wrong recipe or a few missteps they can become hard or, worse, bland! We’re not having that, so we created a gingerbread cookie recipe that is not only incredibly flavorful, but also easy to handle.
Starting with a cherished family recipe, a few wise words from a gingerbread expert, and a few trays of cookies later, we ended up with the recipe we’re sharing here. So ready your icing and round up the gum drops because this is the gingerbread cookie recipe to carry you through the holiday season.
<p><a href=’http://www.thekitchn.com/how-to-make-gingerbread-cookies-238146′><strong>READ MORE »</strong></a></p>
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