DigsMagazine.com make your stomach happy  .

what's for dinner?

take the poll





a home + living guide for the post-college, pre-parenthood, quasi-adult generation


editor's note 

o lounge 
o nourish 
o host

o send an ECARD

submit your ideas
support digs


got a food question? jump to the boards

copyright 1999-2003

go gingerly how to make gingerbread cookies 
by Yee-Fan Sun
 | 1 2

There's something about the smell of ginger and cinnamon wafting from the oven that makes me want to plug in the Christmas tree lights and hum along to holiday tunes. Gingerbread smells like childhood and happy family times; like a fireplace fire on a cold, snowy day, or an heirloom quilt cocooning you on a winter's night, gingerbread is cozy and warm and comforting. No surprise, then, that gingerbread cookies are one of my favorite holiday treats.

Adapted from a recipe from gingersnaps found in Mark Bittman's How to Cook Everything, my version substitutes brown sugar for some of the white, for more depth of flavor.  Other gingerbread recipes spice it up with clove and nutmeg, but I like to keep the spices simple: a good dose of ginger and cinnamon, and not much else.  

For a quick and easy cookie, you can roll the dough into logs, chill and slice into thin rounds.  But for me, decorating cookies is one of the highlights of the holiday season.  Even easier to work with than sugar cookie dough, these cookies are great cut into an array of holiday shapes, and decked out with icing. Cooked as directed, the recipe produces soft, chewy cookies that taste good for days. If you like a crisp gingerbread cookie, however, you can simply up the cooking time.

mosey along this way for the recipe


---------------------------> lounge . nourish . host . laze . home.