Gingerbread Cookies

Intermediate

These Gingerbread Cookies are a labor of love. I don't make them every year because I'll be honest, cut-out cookies aren't my favorite to make. I don't know why because I love the results, but I think it is the multi-stage process that gets to me.

Anyway, gingerbread has a long history throughout Europe and many times was given as gifts because of its exotic spices. In Germany, gingerbread is a long standing tradtion of may Christmas Markets where you can find it being used not just as cookies, but ornaments, and other decorations.

These gingerbread cookies are simple with a twist. I add orange zest to the batter, which complements the spices wonderfully and adds an unexpected something to the cookie. I also roll these out relatively thin so they are crispy, which is how I prefer them. If you want to make chewier cookies, you can add dark brown sugar and cut them thicker.

Lastly, I can't stress this enough. This isn't a recipe I would use for a gingerbread house. I have a separate ginger/honey cookie that I use for my houses, which is sturdier and will hold up over time. I also use a different form of icing for my gingerbread houses, which, again, is sturdier and dries very hard, holding the house together.

If you are just looking for a wonderful gingerbread cookie, give these a try.