gingerbread history and a tasty recipe

It was the crusaders who first brought ginger from the Middle East during the 11th century. The good thing was it was affordable to everyone therefore gingerbread could be found in many homes. A variety of gingerbread recipes were thought up and shared. Some recipes included almonds, stale breadcrumbs, ginger, rosewater and sugar. The gingerbread would be pressed into molds and made into shapes ranging from queens and kings to religious symbols. After baking the cookies may be decorated according economical class.

Gingerbread recipes would see changes. One change was to remove the breadcrumbs and substituted with flour. To make the gingerbread dough lighter the recipe would also include eggs and sweeteners. Gingerbread men cookies were popular with all classes and sold at fairs and popular events as well. In addition magicians and witches created gingerbread men as love tokens for young ladies who would try to trick a young man into eating it and falling in love with her. Perhaps the cookie was good was to be loved in many different ways.

America, 18th century the gingerbread cookie is gaining popularity in America. The first president of America, George Washington would dine on his mothers gingerbread cookies while visiting her. The recipe she used was from Marquis de Lafayette and the name of the cookie became known as Gingerbread Lafayette. The recipe would be passed down to the next generations for time to come.

It would not be until around 1875 that the gingerbread man cookie would become a popular treat. With the story about a "Ginger-Bread Boy" who runs away from his pursuers and in the end was eaten by the sly fox also came a bit of popularity for the cookie.

3 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoon unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 tsp vanilla

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
In a large bowl or mixer beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses and vanilla and mix until well blended.
Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but should be returned to room temperature before baking.)
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over the dough and rolling pin. Roll dough to 1/4” thick. Use additional flour to avoid sticking. Cut out cookies with your favorite cookie cutters. Space cookies 1-1/2 inches apart. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies). Remove the cookies from the oven and allow the cookies to rest until cookies are firm enough to move to a wire rack. Let cookies cool completely before decorating or frosting.
Makes 24 5-inch tall cookies.

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