105 minutes
A whimsical gingerbread cookie in the shape of frogs that's as fun to make as it is to eat.
All Purpose Flour, N/A
cups
Almonds, finely ground
cups
Ginger Powder, N/A
tablespoons
Ground cinnamon, N/A
teaspoons
Baking Soda, N/A
teaspoons
Kosher Salt, N/A
teaspoons
Nutmeg, freshly grated
teaspoons
Ground Cloves, N/A
teaspoons
Ground Black Pepper, N/A
teaspoons
Ground Cardamom, N/A
teaspoons
Unsalted Butter, room temperature
cups
Dark Brown Sugar, N/A
cups
Molasses, N/A
cups
Egg, N/A
each
Vanilla Extract, N/A
teaspoons
Orange Zest, freshly grated
teaspoons
Fresh Gingerroot, finely grated
teaspoons
1. Combine Dry Ingredients
In a medium bowl, combine the all-purpose flour, finely ground almonds, ground ginger, ground cinnamon, baking soda, kosher salt, freshly grated nutmeg, ground cloves, ground black pepper, and ground cardamom. Mix well to ensure even distribution of spices.
2. Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together the unsalted butter and dark brown sugar until smooth and fluffy. This is important for a tender cookie texture.
3. Add Wet Ingredients
To the creamed butter and sugar, add the molasses, egg, vanilla extract, fresh orange zest, and finely grated fresh gingerroot. Mix for about 2 minutes until thoroughly combined into a smooth, fragrant batter.
4. Combine Wet and Dry Mixtures
Gradually incorporate the prepared flour mixture into the wet ingredients, mixing until just combined. The dough should come together smoothly. Cover and chill in the refrigerator for at least 1 hour.
5. Roll, Cut, and Bake
Preheat the oven to 350°F. Roll out the chilled dough on a lightly floured surface until about 3/16 inch thick. Use a frog-shaped cookie cutter to cut out the cookies. Place on parchment-lined baking sheets and bake for about 15 minutes.
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