Gingerbread Cookies

Take your gingerbread cookies to the next level with Caputo “00” Baking Flour. These cookies have never tasted so good, and making them at home couldn’t be easier!

  • Yield: 50 Cookies
  • Prep Time: 12 hr
  • Cook Time: 8-10 min

Ingredients

Gingerbread Cookies
1 ½ Teaspoons Baking Soda
1 Teaspoon Salt
3 Teaspoons Ground Ginger
3 Teaspoons Ground Cinnamon
1 Teaspoon Ground Cloves
½ Teaspoon Ground Nutmeg
12 Tablespoons (1 ½ sticks) Softened Butter
1 Cup Dark Brown Sugar
½ Cup + 2 tablespoons Molasses
1 Large Egg
2 Teaspoons Vanilla Bean Paste
Royal Icing
2 Large Egg Whites
1 Teaspoon Vanilla
2 ½ Teaspoons Lemon Juice
3 Cups Powdered Sugar
Food Coloring, if desired

Instructions

Gingerbread Cookies

  1. In a large bowl, combine Caputo “00” Baking Flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  2. In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar for about 5 minutes. Then, add the molasses, egg, and vanilla.
  3. Add the dry ingredients to the wet mixture and beat on low speed until combined. Divide the dough in half and place each portion onto a piece of plastic wrap. Wrap each piece tightly and shape it into a disc. Chill overnight or for up to 3 days.
  4. When ready to bake, preheat the oven to 350°F.
  5. Remove the chilled gingerbread cookie dough from the refrigerator. Dust your surface and rolling pin with Caputo “00” Baking Flour. Roll out the dough disc until it is 1/4-inch thick. Don’t worry if the dough cracks; as you roll, it will become more pliable. Any cracks can be fixed by pressing the dough back together.
  6. Using a 4- to 5-inch cookie cutter, cut out shapes and place each cookie on a parchment-lined baking sheet. Re-roll any scraps until all the dough is used.
  7. Bake for 8-10 minutes and allow the cookies to cool completely before icing.

Royal Icing

  1. In a stand mixer fitted with a whisk attachment, combine egg whites, vanilla, and lemon juice. Beat until frothy, about 6 minutes.
  2. Add the powdered sugar and beat on low speed until combined. Turn the mixer to high and beat for about 5 minutes, until stiff.
  3. If desired, add food coloring and transfer the mixture to a pastry bag to pipe onto cookies.
  4. Decorate your cookies, serve, and enjoy! 😊

Products Used In The Recipe

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About the Chef



Meet Michele Loffreno

Michele Loffreno

Michele Loffreno owner of Food Is Good F.I.G. Food Styling has served on the line at various restaurants throughout New York City and Italy. Desired to remain creative, Michele pursued the TV industry by becoming a Food Stylist on ABC's Emmy-Award-Winning show The Chew and Food Network’s Chopped. More recently, she was the culinary lead Food Stylist at THP, one of the world’s leading content and social media service providers for brand managers and marketers. As well as Brand Ambassador and Chef for Middleby Residential representing their luxury brand portfolio which includes Viking Range, AGA, La Cornue and Lynx in NYC.  
 
Currently, Michele works as a Chef, Culinary Producer and Food Stylist for some of the most established food brands and television companies in the industry.