Challenge: Soft Gingerbread Cookies

I was recently challenged to make soft gingerbread cookies. Folks up here believe gingerbread cookies are always hard as rock. I can think of four different types of gingerbread, 2 out of the four are soft. Opportunities like this are always fun to show off my knowledge and skill.

Many years ago, I got this cookie book from taste of home (2009 329). There was a frosted soft gingerbread that I tried over Christmas. It was love at first bake. The recipe was soft and sweet, topped with rich frosting. Over the years I have adjusted the recipe to create something that was easier to roll, stronger in ginger flavor, and I now use my own royal icing to frost.

Thanks to my schooling I have the knowledge to adjust recipes. I can alter texture, flavor, and scale to work more to my liking. I easily scaled up the recipe, so the family and I could have a fun night of cookie decorating.

Soft Gingerbread Recipe

Butter                           2 sticks

Sugar                            1 cup

Eggs                             2 each

Molasses                      1 ¼ cup

Cold Water                   4 fluid ounces

All Purpose Flour        6 cups

Baking Soda                5 teaspoons

Salt                               1 teaspoon

Cinnamon                    2 teaspoon

Ginger                          2 teaspoon

1. In a mixer with a paddle attachment, cream together sugar and butter until light and fluffy.
2. Add eggs one at a time, scraping bowl after each addition, blend until smooth.
3. Beat in molasses, then water. The mix will look broken and that is okay.
4. Sift together dry ingredients, slowly add to wet mixture until dough just comes together. Be careful here not to over mix.
5. Cover tightly with plastic wrap and chill for 4 hours.
6. When ready lightly flour work surface and roll to 1/8” thick. Cut as desired.
7. Bake at 325°F 6-8 minutes. They will lightly fluff and become softer in color. Don’t look for browning or they will end up over done.
8. Cookies have carry-over baking and they will continue to bake a hot sheet pan cools.

Printable Cookie Recipe

Royal Icing

Egg whites                   2 each

Powdered Sugar           2-4 cups

Cream of Tartar           2 teaspoon

Lemon juice                 1 dash

Vanilla                          1 teaspoon

1. In a mixer whisk together egg whites and cream of tartar until the eggs begin to foam and ribbon.
2. Slowly add in sifted powdered sugar until desired consistency, smooth or stiff.
3. Splash in lemon juice and vanilla.
4. Use as desired to decorate cookies. When not using keep well covered, close to top of frosting. 

Printable Icing Recipe

I have finally got this recipe down to the perfect soft texture. They are sweet and flavorful. Adjusting the sugar and molasses I believe helped these cookies stay soft for about a week. I increased the flour to make up for the dryness of the winter air and altitude. My high altitude reduces leavening effects, so to make them a little fluffier I slightly increased baking powder. The frosting is firm and sweet but over the week it can get hard. If you want these cookies to stay amazing their whole lives, top with sugar before baking. They will have a nice crunch over the softness.

I hope this recipe finds its way into your kitchen for the holidays. Feel free to play with cookie recipes. When adjusting use small changes at ¼ teaspoon for items like baking powder. All over the world baking ratios change because of environmental variants. Cookies are easier and less frustrating to start. Have fun this holiday, try a little science, share with the family.  

Source:

Taste of Home Cookies: 623 Irresistible Delights!Taste of Home Books, 2009.