Gingerbread cookies are a perfect dessert for the fall and winter.
- Cook Time
- Prep Time
- 25 1 ½-inch cookiesServings
- ¾ cup (1 ½ sticks) margarine
- ¾ cup dark brown sugar
- 1 large egg
- ½ cup molasses
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 4 teaspoons ground ginger
- ½ teaspoon cloves
- ¼ teaspoon allspice
- 8 ounces soy cream cheese
- ⅔ cup confectioners’ sugar
- 1 teaspoon ground ginger
1. Place margarine and brown sugar into a large bowl. Beat with an electric mixer or by hand with a wooden spoon until creamy. Add egg, molasses, and vanilla and beat until mixed in. Add two cups of flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice and mix with a spatula or wooden spoon; if you use the machine, mix carefully so the flour does not dust your face. Add the last cup of flour and mix until combined. The dough will be a little gooey. Place two large pieces of plastic wrap on your counter. Scoop up half the dough and dump onto one piece of plastic and then the remaining dough on the other. For each half of dough, use the edges of the plastic wrap to gather the dough together and then flatten into a pancake about ½- to 1-inch thick. Freeze overnight.
2. Preheat oven to 350°F. Remove one disc of dough from the freezer and let sit for five minutes; you want to roll out the dough while it is just barely soft enough to roll. You will need to bake in batches. Take two pieces of parchment and sprinkle generously with flour, place dough on top, and then dust with more flour. Place the second piece of parchment on top of the dough and roll on top of the parchment to roll out the dough until it is a little thicker than ¼-inch thick; do not roll too thinly. Every few rolls peel back the top parchment and sprinkle a little more flour on the dough from about 10 inches high, so you do not get big white spots on the dough. Remove the top parchment and use it to line a cookie sheet. Line another cookie sheet with fresh parchment. You may also use a Silpat liner. Once or twice, turn the package of parchment and dough over, peel off the bottom parchment from the dough, and sprinkle some flour on top. Then flip the package over and roll on top of the dough.
3. Use cookie cutters to cut out cookies and then use a metal flat-blade spatula to lift the cookies and place on the prepared cookie sheets. Use a pastry brush to dust off any excess flour on the cookies. Re-roll any scraps and cut more cookies, adding a little flour each time, taking care not to roll the scraps too thinly. If the dough becomes too soft or stuck to the bottom parchment, place in the freezer until it hardens slightly. Repeat with the second dough.
4. Bake for 11 minutes, or until the cookies are set. When they are done, you should be able to press into them slightly. Slide the parchment off the cookie sheet onto a wire rack and let the cookies cool one minute, and then use a spatula to lift the cookies onto the rack.
5. To make the cream filling, place cream cheese into a mixing bowl and beat until creamy. Add the confectioners’ sugar and ground ginger and mix well, scraping down the sides of the bowl to incorporate all of the sugar.
6. To fill the cookies, place half the cookies on a piece of parchment paper or platter, bottom-side up. Fit a pastry bag with a round ¼- to ½-inch tip and fill with the cream. Squeeze out cream into the center of the cookie, about two teaspoons. After you squeeze cream on one cookie, top with another cookie and press. To check if you have enough cream, when you press the cookies you should see the cream from the sides, without it coming out. If not, add more on the subsequent cookies; if too much oozes, use less. Let sit for an hour to firm up, or place in the fridge. Store in the fridge for up to four days.
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