This is a really good, solid gingerbread recipe. I was in a baking store and I saw this really cool cookie mold shaped like a pine cone and I knew I had to have it. I thought this would be a perfect gingerbread cookie and if I could make it look like it got snowed on, that would be awesome
Gingerbread Pine Cones
This is a really good, solid gingerbread recipe. I was in a baking store and I saw this really cool cookie mold shaped like a pine cone and I knew I had to have it. I thought this would be a perfect gingerbread cookie and if I could make it look like it got snowed on, that would be awesome
Ingredients
- ¾ cup unsalted butter (1 1/2 sticks), at room temperature
- ⅔ cup lightly packed brown sugar
- ½ cup corn syrup
- ¼ cup molasses
- 1 tablespoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- Pinch of kosher salt
- 2 cups all-purpose flour
- 1 ½ cups whole-wheat pastry flour
Instructions
- Combine butter, brown sugar, corn syrup and molasses in a large bowl or the bowl of a stand mixer. Beat with an electric mixer (or the stand mixer) until creamy. Add ginger, nutmeg, cloves and salt; beat until smooth. Add all-purpose flour and pastry flour; beat to combine. Divide the dough in half and press it flat. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Roll the dough on a lightly floured surface until 1/2 inch thick. Press a pine cone cookie mold firmly onto the dough (press hard to get a good impression). Lift the mold off and cut out the pine cone shape. Carefully place it on one of the prepared pans. Reroll the dough scraps and continue molding and cutting out cookies until all the dough is used. Bake until just beginning to brown along the edges, 12 to 15 minutes. Cool on a wire rack.
- When the cookies are cool, stand them almost upright and sift confectioners’ sugar over them so the parts of the cookie that stick out catch the “snow.” Cool, right?
Notes
Equipment
Parchment paper, pine cone cookie mold
