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Spiced Gingerbread Women and Men

Photography by
Kevin Hewitt
  • Prenatal pick
  • Kid-friendly
  • Vegetarian
  • Cookie recipes
Crystallized ginger gives these well-spiced gingerbread cookies a real flavour boost. Leave them plain or decorate them – before baking, simple adornments of currants, raisins or candied fruit can be added. Or, after baking, pipe on icing designs.

Ingredients

  • 3 cups  (750 mL)  all-purpose flour
  • 2 tsp  (10 mL)  ground ginger
  • 1-1/2 tsp  (7 mL)  baking powder
  • 1/2 tsp  (2 mL)  baking soda
  • 1 tsp  (5 mL)  ground cardamom seeds
  • 1/2 tsp  (2 mL)  ground cloves
  • 1/4 tsp  (1 mL)  cinnamon
  • 1/4 tsp  (1 mL)  black pepper
  • 1/3 cup  (75 mL)  chopped  crystallized ginger
  • 1/2 cup  (125 mL)  unsalted butter, softened
  • 3/4 cups  (175 mL)  packed dark brown sugar
  • 1 egg
  • 1/4 tsp  (1 mL)  salt
  • 1/2 cup  (125 mL)  fancy molasses
  • 1 tbsp  (15 mL)  (approx) milk

Preparation

Whisk together flour, ground ginger, baking powder and soda, cardamom, cloves, cinnamon and pepper; set aside.

In food processor, whirl crystallized ginger until finely minced and almost paste. Transfer to bowl of stand mixer (or large bowl, if using hand mixer); beat in butter and brown sugar until smooth and fluffy. Beat in egg and salt; beat in molasses. On low speed, beat in flour mixture until smooth.

Transfer to work surface and knead into ball; divide in half and flatten into discs. Cover and let stand at room temperature for at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 4 weeks. Bring to room temperature.)

One at a time, between sheets of parchment paper, roll each disc to scant 1/4-inch/5 mm thickness; with cookie cutters, cut out. Remove scraps to knead and reroll; leaving cookies on parchment paper, transfer to rimless baking sheets. Brush with milk.

One sheet at a time, bake in centre of 350F/180C oven until deep brown, about 13 to 15 minutes; transfer to rack. Let cool on pans on racks. (Make-ahead: Store in airtight container for up to 4 weeks.)

Makes twenty 5-inch (12 cm) cookies.

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