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Gingerbread Angels

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Gingerbread Angels

Gingerbread Angels

amanda

Equipment

  • - KitchenAid Stand Mixer - Artisan Series (2Qt)

  • - Silicone Baking Mat Set (30x15 inches)

  • - Parchment Paper Roll (48" x 12")

  • - Digital Kitchen Scale

  • - Pastry Pride Rolling Pin (Solid Wood)

  • - Silicone Ice Cream Scoop

  • - Oven Thermometer Probe (Ovenproof)

  • - Cooling Rack with Wire Bars (13-Inch)

  • - Precision Digital Timer with Alarm (2-in-1)

Ingredients

  • 6 cups all purpose flour

  • 1 tablespoon ground ginger

  • 1 tablespoon ground cinnamon

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1/2 cup coarsely chopped crystallized ginger (about 3 ounces)

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1 cup sugar

  • 1/2 cup (packed) golden brown sugar

  • 2 large eggs

  • 1/4 cup mild-flavored (light) molasses

  • 1/4 cup fresh orange juice

  • 2 teaspoons finely grated orange peel

  • 1 egg white, beaten with 1 tablespoon water (for glaze; optional)

  • Raw sugar and/or colored sugar (optional)

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
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