When combined with affordable sweeteners (like molasses or honey) and farmstead staples (such as butter and eggs), gingerbread could be made by home bakers when more expensive ingredients were not an option, which is why it became a wildly popular dessert.
Whole dried spices kept well and retained their flavor and aroma for months. Ginger from Asia and dried spices such as cinnamon, nutmeg, mace, allspice, and cloves arrived by ship into Southern ports and traveled inland because they were easy to transport and store. Beat together butter, sugar and golden syrup until pale and creamy. The practice of baking and sharing gingerbread originated in Europe several hundred years ago and then made its way to the colonial South as families immigrated to the region and brought their recipes and traditions with them. The taste of those holiday delights just can't compare to a slice of tender, richly spiced gingerbread cake. We're not talking about the crisp cookies or the houses covered in icing and candy. Repeat with the remaining dough.ĭecorate the gingerbread cookies with Royal Icing or Simple Cookie Glaze, if desired.Nothing makes a house smell more like Christmas than the sweet and spicy aroma of a freshly baked pan of gingerbread. Transfer them to a rack to cool completely. Let the gingerbread cookies cool on the baking sheets for several minutes, or until they're set. Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Transfer the gingerbread cookies to ungreased baking sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies).
Steps 4 and 5: In separate mixing bowl, with hand beater, beat butter, white sugar, brown sugar, molasses, egg and vanilla until smooth and creamy. Steps 2 and 3: In mixing bowl, whisk flour, baking soda, ground ginger and pumpkin pie spice. Get the Overnight Gingerbread Cinnamon Rolls recipe at Half Baked Harvest. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling this will keep dough from sticking without the need for additional flour.Ĭut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste. Step 1: Pre-measure your ingredients (or measure as you go). Just like classic cinnamon rolls, but with a sweet and spicy twist These easy overnight rolls are made with molasses and swirled with warm spices like cinnamon, ginger, and nutmeg. Flour both the top and bottom of the dough if it starts to stick. Roll the dough 1/8" to 1/4" thick the thinner you roll the dough, the crispier the cookies will be. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Get out several baking sheets there's no need to grease them, though lining with parchment saves effort on cleanup.
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