Spicy Gingerbread Cookies

Christmas lights are up on the main streets of the city attracting couples and families to stroll around on foot and motorbike. Local residential streets have nativity scenes highlighted with an aluminum foil like material to serve as the backdrop.

This past weekend was officially the start of my 2.5 month break from class.   Friday evening, I bought a one month unlimited yoga pass and took a class right away. Saturday was spent looking at real estate developments for my group’s potential consultancy project, relaxing at an amazing spa, and dinner with a client at Hoang Yen restaurant. Sunday was the only day to do some baking when I had my sights set on baking since early last week.

I was ambitious to think I can be a cookie baking machine by rolling out cookies for my staff, Si’s staff, and Si’s MBA cohort in one day. I was exhausted after the 30th cookie was put into the oven. Perhaps it was because Vietnam’s weather or my refrigerator wasn’t cold enough, but the dough was still soft after the suggested 1 hour chill time in the fridge. Thus, I was frequently going back and forth to the table and refrigerator to firm up the dough as it would become too soft to roll out. This cookie recipe packs in a lot of flavor even if I omitted cloves out of the recipe. I plan to use the leftover cookies for yummy ice cream sandwiches.

Spicy Gingerbread Cookies
(Adapted from SeriousEats)

INGREDIENTS
1/2 cup of unsalted butter
1/2 cup of sugar
1/2 cup of molasses
1 egg yolk
2 cups of sifted all-purpose flour
1/2 tsp. of salt
1/2 tsp. of. baking powder
1/2 tsp. of baking soda
1/2 tsp. of ground cinnamon
1 tsp. of ginger
1/2 tsp. ground nutmeg

INSTRUCTIONS
Cream butter and sugar until smooth and fluffy. Stir in molasses and egg yolk. Combine flour, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg. Mix dry ingredients into the wet mixture until everything is incorporated. Cover and chill for 3 hours. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to ¼ inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on silicone sheet. Bake 8 to 10 minutes. Remove from baking sheet to cool on wire racks. Frost with your favorite icing recipe and decorate when cookies are cool.

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