Pastry chef Daniel Vokey makes classic gingerbread men (and other whimsical shapes) at Patisserie Daniel, using his special spice mix and this classic cookie recipe. We followed his recipe to make these cookies for the Dig This Oak Bay Open House and everyone loved them! Recipe with permission of YAM Magazine, from the Nov/Dec issue.
- 3 1/4 cups all-purpose flour
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cloves
- 1 tsp ground allspice
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground white pepper
- 1 cup softened butter
- 1 1/2 cups brown sugar
- 1 large egg
- 1/4 cup molasses
Combine the flour, baking soda, salt and spices in a large bowl. In a separate bowl, use an electric mixer to cream the butter and sugar together until fluffy. Beat in the egg and molasses, then, on low speed, gradually mix in the dry mixture.
Form the dough into a flat round, wrap in plastic and refrigerate for 1 to 2 hours or overnight. You can age the dough for several days in the refrigerator before baking too.
Dust your work surface with flour and roll the dough for cutting. It should be about 1/4-inch thick. Use a cookie cutter to cut into gingerbread men, stars, rounds or other shapes.
Place the cookies onto a parchment-lined baking sheet and bake at 350°F (175°C) for approximately 12 to 15 minutes.
Cool completely before decorating.
Makes 3 to 4 dozen cookies.
From the Nov/Dec issue of YAM magazine. Used by permission.