The Perfect Gingerbread Cookie Recipe, from Bouchon Bakery
If you’re making gingerbread cookies for the holidays, why not use a recipe from one of the best bakeries in the country? This one comes from Bouchon Bakery, the purveyor of artisanal breads and traditional French pastries founded by legendary chef Thomas Keller.
Keller opened the first Bouchon in 2003 in Yountville, California, right down the block from his restaurant The French Laundry, which is widely regarded as one of the best in the world. Today, there are seven Bouchon Bakery locations, from Beverly Hills to Las Vegas to Rockefeller Center in New York City.
Decorating gingerbread cookies is a great group activity. Once the baking part is done, mix up your royal icing and decide what colors you want. Next, break out the edible glitter, the nonpareils, sprinkles—whatever you need for some festive characters—and get creative. Earmuffs or Beats by Dre? Scarves or mittens? Stripes or polka dots? You decide.
Gingerbread Cookies
Makes 20 cookies
6 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
2 tsp. baking soda
3/4 tsp. salt
3/4 tsp. powdered ginger
1/2 tsp. cinnamon
1 pinch dried cloves
3/4 cup butter (room temp)
1 1/2 cups dark brown sugar
1 cup molasses
2 eggs (room temp)
1 Tbsp. vanilla
Combine all the dry ingredients, except the brown sugar, into a bowl. Whisk ingredients together until they are evenly combined.
In a standing mixer fitted with a paddle attachment, mix the butter and dark brown sugar together on medium speed until fully combined. Once the dark brown sugar is evenly incorporated into the butter, add the molasses and continue to mix the ingredients scrapping the bowl down as needed. Add the eggs and vanilla, mixing on medium speed until ingredients are fully combined.
Turn the mixer down to low speed and add the dry-ingredient mixture in three equal batches, mixing until evenly combined. Scrape down the sides of the bowl and the paddle, then mix on low speed for about one more minute, just to ensure that all the ingredients have come together.
Form the dough into a block and cover in plastic wrap. Refrigerate until lightly chilled throughout.
Roll out the dough on a lightly floured work surface. Cut out the desired shapes and place onto a parchment paper-lined baking sheet.
Bake at 325 degrees F for 10 to 12 minutes. Cool on a wire rack before decorating with royal icing.
Royal Icing
Makes about 2 cups
1/2 cup pasteurized liquid egg whites
4 cups confectioners’ sugar
1 tsp. lemon juice
Food coloring, fruit powder, or yogurt powder (optional)
In a standing mixer fitted with the paddle attachment or with a handheld electric mixer, mix the egg whites until soft peaks form.
Add sugar and mix until smooth. Add lemon juice and mix until smooth. Add food coloring or powder if desired, mixing until your ideal shade is reached.
Pipe the frosting onto the cookies using a pastry bag or a zip-top freezer bag with a small hole cut from a corner. Allow the icing to harden and store the cookies in a tightly sealed container at room temperature.
Try your hand at other holiday cookie recipes:
