National Gingerbread Cookie Day
Did you know that November 21st is National Gingerbread Cookie Day? With that mind, Annika Loureiro, the pastry chef at The Carolina Inn in Chapel Hill, North Carolina, shares her signature recipe for the beloved sweet treat. Loureiro’s version is everything you’d want in a gingerbread cookie: subtly sweet, crispy yet chewy, and with plenty of warm spices to make you feel cozy inside and out.
3 1/2 cups all-purpose flour
1/2 tablespoon ginger
1/2 tablespoon cinnamon
1 teaspoon baking soda
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cup butter
1 1/4 cup brown sugar
1 1/3 cup of black strap molasses
2 large eggs
- Preheat the oven to 350 degrees F.
- In a small sauté pan over medium heat, toast all the spices.
- Pull the toasted spices off heat and mix with flour, baking soda, and salt. Set aside.
- In a large stand mixer, cream the butter and sugar together until fluffy. Add half of the dry mixture.
- Keep the mixer running, then add the molasses, followed by the eggs.
- Finish by adding the rest of the dry mixture. Mix until everything is the same color.
- Wrap the dough in portions, and refrigerate at least 2 hours.
- Once the dough is cold, roll it out between sheets of sprayed parchment paper. Cut out into desired shapes. Chill before baking to prevent spreading.
- Bake the cookies for 12 minutes, until golden brown.