Printen: Gingerbread cookies.
- 2 cups all-purpose flour
- 1/2 cup honey
- 1/2 cup brown sugar
- 1 egg
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground aniseed
- 1/4 tsp ground cardamom
- 1/2 tsp baking soda
- Zest of 1 orange
- 1/4 cup candied orange peel, chopped
- 1/4 cup almonds, chopped
- A pinch of salt
- For glaze: powdered sugar and water or melted chocolate
Printen are a type of German gingerbread cookies originating from the city of Aachen. Characterized by their spiced, slightly crunchy texture, and sweet, honeyed flavor, these cookies are a traditional treat enjoyed particularly during the Christmas season. Printen are made with a variety of spices like cinnamon, cloves, aniseed, and cardamom, and are often enhanced with candied orange peel or nuts. Depending on the recipe, they can be either crunchy or soft, and are sometimes glazed with sugar or chocolate for an extra layer of sweetness. They are perfect for enjoying with a warm mug of mulled wine or hot cocoa, making them a cozy indulgence on a cold winter's day.
Introduction:
Welcome to the warmth of the holiday season with Preppy Kitchen's take on a festive favorite – Classic Gingerbread Cookies. These deliciously spiced treats are perfect for decorating, gifting or simply enjoying with a cup of hot cocoa. Follow this aromatic adventure and create cookies that will become your new cherished tradition!
Ingredients:
- 3 cups (360 grams) of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 2 teaspoons of ground ginger
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cloves
- 1/4 teaspoon of salt
- 3/4 cup (170 grams) of unsalted butter, at room temperature
- 3/4 cup of brown sugar, packed (approximately 165 grams)
- 3/4 cup of unsulphured molasses
- 1 large egg
- 1 teaspoon of pure vanilla extract
Prep Time: 25 minutes
Cook Time: 10 minutes per batch
Total Time: 4 hours 35 minutes (including 4 hours of dough chilling)
Equipment: Stand mixer or hand mixer, whisk, measuring cups and spoons, rolling pin, cookie cutters, baking sheets
Servings: Approximately 24 cookies (depending on cutter size)
Instructions:
1. Begin by combining your dry ingredients in a large mixing bowl. Whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 2 teaspoons of ground ginger, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cloves, and 1/4 teaspoon of salt. Set this aside.
2. In the bowl of your stand mixer fitted with a paddle attachment, cream 3/4 cup of room temperature butter until soft. Add 3/4 cup of packed brown sugar and mix until creamy and well combined.
3. Pour in 3/4 cup of molasses and continue to mix. The mixture may look broken at this point, but it's perfectly normal.
4. Crack the egg into a separate container to avoid shell fragments and then add it to your mixer along with 1 teaspoon of vanilla extract. Let it incorporate for a minute.
5. Gradually add your dry ingredients to the wet mixture, mixing on low speed until almost combined. Some streaks of flour are okay.
6. Finish mixing by hand using a spatula, ensuring that the dough is uniform.
7. Divide the dough into two, and press each half into a flat disc. Roll the discs to a quarter-inch thickness before chilling for a more straightforward post-chill roll-out.
8. Chill the dough for at least 4 hours to overnight in the refrigerator.
9. Once chilled, preheat your oven to 350°F (175°C) and prep your baking sheets with parchment paper.
10. On a generously floured surface, roll out the dough to about a quarter-inch thickness.
11. Using your favorite cookie cutters, cut out the gingerbread cookies and transfer them to your prepared baking sheets.
12. Bake for about 10 minutes or until the edges just start to brown.
13. Remove from the oven and let the cookies cool on the sheet for a couple of minutes before transferring them to a wire rack to cool completely.
14. Once cooled, decorate as desired and enjoy the festive flavors of the season!
Cooking Tips:
- Don't be afraid to flour your surface and rolling pin generously to prevent sticking.
- Re-roll the scraps just once to keep the cookies tender.
- For a softer cookie, bake for less time; for a crisper cookie, leave it a minute or two longer.
- Ensure your cookies are of even thickness for uniform baking.
Remember, this recipe is attributed to Preppy Kitchen by John Kanell. Discover more delightful recipes on their YouTube channel https://www.youtube.com/@PreppyKitchen.
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YouTube channel - Preppy Kitchen: https://www.youtube.com/@PreppyKitchen
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