Gingerbread Angels
Festive holiday cookies featuring a perfect blend of ginger, cinnamon, and orange flavors. These angel-shaped cookies are made with both ground and crystallized ginger, enriched with molasses and decorated with sparkling sugar for a beautiful finish.
Ingredients
- •6 cups all purpose flour
- •1 tablespoon ground ginger
- •1 tablespoon ground cinnamon
- •2 teaspoons baking soda
- •1 teaspoon salt
- •½ cup crystallized ginger
- •1 cup unsalted butter
- •1 cup sugar
- •½ cup golden brown sugar
- •2 whole large eggs
- •¼ cup light molasses
- •¼ cup fresh orange juice
- •2 teaspoons orange peel
- •1 whole egg white
- •to taste decorative sugar
Cooking Instructions
- 1.
Whisk flour, ground ginger, cinnamon, soda, and salt in large bowl. Place crystallized ginger in mini processor; add 1 tablespoon flour mixture and blend until ginger is very finely chopped. Using electric mixer, beat butter in another large bowl until smooth. Add 1 cup sugar and 1/2 cup brown sugar; beat until light and fluffy. Beat in eggs, 1 at a time. Beat in molasses, orange juice, and orange peel (batter may look curdled). Beat in crystallized ginger mixture. Blend in remaining flour-spice mixture. Gather dough together. Flatten into disk. Wrap in plastic; chill at least 4 hours.
240 min
- 2.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment. Divide dough into 4 portions; shape each into round. Chill 3 rounds. Roll out remaining dough round on floured work surface to generous 1/8-inch thickness. Using floured angel-shaped cookie cutter, cut out cookies. Gather dough scraps and reroll to generous 1/8-inch thickness; cut out more cookies. Using spatula, transfer cookies to sheets, spacing 1 inch apart. Brush cookies with glaze, then sprinkle with raw sugar and/or colored sugar, if desired.
20 min
- 3.
Bake cookies until golden, reversing sheets after 7 minutes, about 14 minutes total. Let stand 2 minutes; transfer to racks to cool. Repeat with remaining dough, cooling baking sheets between batches. DO AHEAD: Can be made 1 week ahead. Store between sheets of waxed paper in airtight container.
16 min