Gingerbread Cookies
Ingredients
- 1-7oz Box Odense Almond Paste, grated using large hole side of a box grater
- ⅔ cup dark brown sugar
- ½ cup unsalted butter, room temperature
- ⅓ cup blackstrap molasses
- 1 egg yolk
- 1 tsp vanilla extract
- 2½ cups all-purpose flour, plus more for rolling out dough
- 2 tsp ground ginger
- 2 tsp cinnamon
- ¼ tsp ground cloves
- 1 tsp baking soda
- ½ tsp salt
- 1 Tbsp milk
- Royal icing and sprinkles for decorating, optional
Recipe by Abigail Connolly
A holiday staple where the warm spice of ginger is enriched by the softness of Odense Almond Paste for a tender bite and decorating fun for the whole family.
Time
Prep time: 15 minutes
Chill time: 2 hours
Cook time: 10-12 minutes
Chill time: 2 hours
Cook time: 10-12 minutes
Yield
Yield: 24 cookies, cutter size dependent
Ingredients
- 1-7oz Box Odense Almond Paste, grated using large hole side of a box grater
- ⅔ cup dark brown sugar
- ½ cup unsalted butter, room temperature
- ⅓ cup blackstrap molasses
- 1 egg yolk
- 1 tsp vanilla extract
- 2½ cups all-purpose flour, plus more for rolling out dough
- 2 tsp ground ginger
- 2 tsp cinnamon
- ¼ tsp ground cloves
- 1 tsp baking soda
- ½ tsp salt
- 1 Tbsp milk
- Royal icing and sprinkles for decorating, optional
Directions
- Use a food processor to blend the grated almond paste and dark brown sugar into a wet sand texture.
- Cream the sugar mixture with the butter in a stand mixer until lighter in color, about 4 minutes. Scrape the sides with a spatula and mix again until uniform.
- Add in the egg yolk and vanilla extract and mix until well combined. Scrape the sides and mix until uniform.
- Mix in the molasses until well combined.
- In a large bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- Add the dry ingredients in three parts. Mixing and scraping in between. Mix until just combined.
- Mix in the milk until just combined.
- Divide the dough in two and form two 1-inch flat discs. Wrap in plastic wrap and chill for two hours or overnight.
- When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment.
- Lightly dust a work surface with flour and roll out one disc at a time until ¼-inch thick. Leave the second disc in the refrigerator while rolling out the first. Re-roll dough scraps once before discarding.
- Cut with cookie cutters and place on prepared pans. Bake for 10-12 minutes depending on size. Keep an eye on them and remove from the oven once the edges are slightly browned. Let cool on the pan before placing on a wire rack.
- Once completely cool, decorate with icing and sprinkles. Have fun!
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