To decorate, whisk together powdered sugar and orange juice to make a smooth icing. And you have those folks who say bigger is better and want the biggest cookie on the plate! You have the "I'll eat only one bite" sort of people, and they choose the small stars (and then go back for a second). I like to cut stars of all sizes not only because they look like one big star family on the platter but also because people like cookies of different sizes. Years ago I picked up a set of cookie cutters in graduated sizes of stars. Keep the counter lightly floured, and flip the dough over to prevent it from sticking. Then roll from the center out to desired thickness. The trick is to bash the dough - not roll - as thinly as you can first. And we have always cut the dough into stars. I cannot remember the venue or the rest of the meal, but I fell in love with the cookie, fragrant with orange and deep and dark with cinnamon and ginger. This gingerbread cookie recipe came out of a food writers’ luncheon in the late 1980s.
And at the time, there were many variations, the most popular being soft gingerbread cake, and a crispy or chewy ginger cookie. The first American gingerbread recipe was published in Amelia Simmons' book, American Cookery, in 1796. The Chinese were the first to eat it, she said, then the Arabs adopted it, and it came to Europe with the Crusaders.Īs gingerbread recipes evolved in Europe from bread-like to cake-like, incorporating butter and eggs, these recipes told hold. Its primary ingredient - ginger - has been hailed as a digestive aid. The late historian Karen Hess said gingerbread came to us not from cooking, but from medicine. And the first gingerbread mentioned in print was in Germany where it was spiced with pepper, ginger, and honey and called "lebkuchen." People were baking gingerbread in the Middle Ages. If you think gingerbread is an old-fashioned recipe, you have no idea how old it really is. These gingerbread cookies would be lovely with these festive Christmapolitans. Each day, we'll pair fun festive cocktails with classic cookie recipes. This is part of Southern Kitchen's 12 Days of Cookies and Cocktails series, which runs daily through Christmas Eve. Also, this would be so fun to make because the presentation of the gingerbread cake looks amazing.This recipe and story comes from Nashville cookbook author Anne Byrn's "American Cake." More about Byrn here. Subscribe to her newsletter here. I’m going to try this exact recipe out because it’s so easy and simple. Overall, this is a must-have sweet dessert to make during Christmas time, and it would be a different take on desserts. Let it cool in the pan for 10 minutes and transfer it to a cooling rack to cool completely for an hour. Next, once the gingerbread mixture is ready, pour it into a 9×9 inch square pan and bake for about 20-25 minutes. Continue to watch the Southern Living tutorial on YouTube Image by Southern Living via YouTube Let stand until lukewarm for about 25 minutes.
Whisk together brown sugar, molasses, boiling water, and cubed butter in a medium bowl until butter melts.
#Southern living gingerbread cookie recipe plus#
1 1/2 cups all-purpose flour, plus more for panįirst, preheat the oven to 350F.
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