and beat until the dough comes together, about 2 minutes.
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing
the cookies about 2 inches (5 cm) apart. Flatten each ball slightly with the palm of
your hand.
Bake until the cookies are firm to the touch, 8–10 minutes. Transfer the baking sheet
to a wire rack and let the cookies cool on the sheet for 5 minutes, then transfer the
cookies to the rack and let cool completely.
Meanwhile, make the icing: Place the white chocolate chips in a heatproof bowl set
over but not touching barely simmering water in a saucepan and heat, stirring
occasionally, until the chocolate is melted. Remove from the heat and stir in the oil
until smooth.
Line another baking sheet with parchment paper. Dip each cookie halfway into the
melted white chocolate, then immediately sprinkle peppermint candies over the
white chocolate. Place on the prepared baking sheet. If the white chocolate begins to
harden, set the bowl over simmering water for up to 1 minute to remelt. Let the
cookies set up for 15 minutes before serving.
TIP For a different but still festive twist during the winter holidays, replace the
peppermint candies with crushed peppermint bark.
42
BAKING FAVORITES
FOR THE COOKIES
5 cups (25 oz/780 g) all-purpose
flour, plus more for dusting
1 teaspoon baking soda
½ teaspoon kosher salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 cup (8 oz/250 g) unsalted butter,
at room temperature
½ cup (4 oz/125 g) granulated
sugar
½ cup (3½ oz/105 g) firmly
packed light brown sugar
1 cup (11 oz/345 g) light molasses
1 large egg
FOR THE ICING
1 cup (4 oz/125 g)
confectioners’ sugar
2 tablespoons half-and-half
½ teaspoon fresh lemon juice
DEPENDING ON SIZE,DEPENDING ON SIZE,
MAKES 25 DOZEN COOKIESMAKES 25 DOZEN COOKIES
Gingerbread Cookies
You can add colorful decorations to these classic spice cookies using nonpareils, nonmetallic
dragées, small candies, and cylindrical sprinkles. Pipe the icing onto the cookies as directed, then
use tweezers to carefully arrange the decorations on the damp icing. A dusting of sanding sugar is
also a great choice, as are dried currants and cranberries.
In a large bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and cloves.
Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the
butter, granulated sugar, and brown sugar on medium speed until light and fluffy,
about 3 minutes. Reduce the speed to low and gradually beat in the molasses. Add the
egg and beat until combined, about 1 minute. Stop the mixer and scrape down the
sides of the bowl. Add the flour mixture and beat on low speed until combined, about
1 minute.
Turn the dough out onto a work surface, divide into 4 equal pieces, and shape each
into a disk. Wrap separately in plastic wrap and refrigerate for at least 1 hour or up to
2 days. Let the dough soften slightly at room temperature before continuing.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a well-floured work surface, roll out 1 dough disk
1
/
4
inch (6 mm) thick. Using
gingerbread cookie cutters 3–5 inches (7.5–13 cm) tall, cut out cookies. Transfer the
cookies to the prepared baking sheet, spacing them about 1
1
/
2
inches (4 cm) apart.
Repeat with the remaining dough disks. Gather up the scraps of dough, reroll, and cut
out more cookies. If the scraps have become sticky, refrigerate for 10 minutes before
rerolling. For best results, do not roll the same piece of dough more than twice.
Bake until the cookies are lightly browned on the bottom, about 6 minutes. Transfer
the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes,
then transfer the cookies to the rack and let cool completely.
Meanwhile, make the icing: In a bowl, whisk together the confectioners’ sugar,
half-and-half, and lemon juice until completely smooth. Transfer
to a piping bag fitted with a fine tip and decorate the cookies as desired.
TIP If the icing is too thin, add more confectioners’ sugar. If it is too thick, stir in
more half-and-half
