Gingerbread Reindeer Cookies

A classic Christmas cookie with a secret ingredient - fresh ground black pepper enhances the flavor of all the other warm spices!

Gingerbread Cookies

Adapted from Serious Eats

1/2 c softened unsalted butter (115g)

1/2c brown sugar (115g)

1/3c molasses (115g)

1 tbsp vanilla (15g)

1/2 tsp orange zest

1 1/2 tsp ground ginger

1 1/4 tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp ground coriander

1/8 tsp freshly grated nutmeg

A few cracks of fresh ground black pepper

3/4 tsp (3g) kosher salt

1/2 tsp baking soda

2 cups + 2 tbsps all-purpose flour (270g)

Royal Icing to decorate

Combine butter, brown sugar, molasses, vanilla extract, orange zest, ginger, cinnamon, cloves, coriander, nutmeg, black pepper, salt, baking soda in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed first, then increase to medium and beat until fluffy, soft, and light, about 5 minutes, pausing to scrape the bowl and beater about halfway through. 

Reduce mixing speed to low and add the flour all at once; continue mixing until well combined. Scrape the bowl and beater well with a flexible spatula, then knead against the sides of the bowl to form a smooth ball. Divide in half and flatten into discs. Use immediately or wrap in plastic and refrigerate until cool and firm. If refrigerated for longer than a few hours, let the dough stand at room temperature until softened to room temp before use, then knead on a bare, unfloured surface until pliable and smooth.

Preheat oven to 350°F. 

On a flour-dusted surface, roll until 1/8 inch thick, repositioning and flouring as needed to ensure the dough does not stick. Tip, roll directly onto parchment paper, use cookie cutters, remove “negative space” cut-outs.  Leave on parchment to bake.  Repeat with the remaining portion of dough. 

Bake until firm and dry to the touch, about 12 minutes, and cool to room temperature on the baking sheet. Decorate with royal icing if desired.