Gingerbread Angel Cookies

Again, it’s clear that I have gingerbread on the brain, and I love that this recipe from Bon Appétit utilizes both freshly grated orange peel and coarsely chopped crystallized ginger, which in my opinion gives these cookies a sophisticated and delicious punch that tastes just like Christmas (and, of course, the angels themselves remind me of the statue in the cemetery in The Nightmare Before Christmas when Jack Skellington sings his lament “Poor Jack”).

Gingerbread Angels

6 c all-purpose flour
1 Tbsp ground ginger
1 Tbsp ground cinnamon
2 tsp baking soda
1 tsp salt
½ c coarsely chopped crystallized ginger (about 3 ounces)
1 c unsalted butter, room temperature
1 c sugar
½ c (packed) golden brown sugar
2 large eggs
¼ c mild-flavored (light) molasses
¼ c fresh orange juice
2 tsp finely grated orange peel
1 egg white, beaten with 1 tablespoon water (for glaze; optional)
Raw sugar and/or colored sugar (optional)

Whisk flour, ground ginger, cinnamon, soda, and salt in large bowl. Place crystallized ginger in mini processor; add 1 tablespoon flour mixture and blend until ginger is very finely chopped. Using electric mixer, beat butter in another large bowl until smooth. Add 1 cup sugar and 1/2 cup brown sugar; beat until light and fluffy. Beat in eggs, 1 at a time. Beat in molasses, orange juice, and orange peel (batter may look curdled). Beat in crystallized ginger mixture. Blend in remaining flour-spice mixture. Gather dough together. Flatten into disk. Wrap in plastic; chill at least 4 hours.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment. Divide dough into 4 portions; shape each into round. Chill 3 rounds. Roll out remaining dough round on floured work surface to generous 1/8-inch thickness. Using floured angel-shaped cookie cutter, cut out cookies. Gather dough scraps and reroll to generous 1/8-inch thickness; cut out more cookies. Using spatula, transfer cookies to sheets, spacing 1 inch apart. Brush cookies with glaze, then sprinkle with raw sugar and/or colored sugar, if desired.

Bake cookies until golden, reversing sheets after 7 minutes, about 14 minutes total. Let stand 2 minutes; transfer to racks to cool. Repeat with remaining dough, cooling baking sheets between batches. DO AHEAD Can be made 1 week ahead. Store between sheets of waxed paper in airtight container.

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