The Science of the ingredients in Gingerbread
Flour – Wheat flour contains the proteins glutenin and gliadin, which form gluten, the elastic material which holds the gas produced by the chemical reaction of the baking soda and molasses. Gluten forms the framework and allows for elasticity of the baked good as it rises in the oven.
Baking Soda – A base, which when combined with an acid (molasses), chemically reacts and produces a gas, carbon dioxide, which permeates through the dough and makes it less dense. Baking soda has the chemical formula NaHCO3
Molasses – An acid, which when combined with a base (baking soda), chemically reacts and produces a gas, carbon dioxide, which permeates through the dough and makes it less dense.
 Salt – Flavor enhancer
White sugar – Flavor enhancer
Butter – Let us know what you think! Why is this ingredient in the recipe?
Egg – Let us know what you think! Why is this ingredient in the recipe?
Spices (ginger, cinnamon, nutmeg and cloves) – Flavor enhancers
Bring Gingerbread Science to Life with
Discovery Science Center's Favorite Gingerbread Cookie Recipe: Ingredients:
- 3 Cups All Purpose Flour
- 1/4 Teaspoon Salt
- 3/4 Teaspoon Baking Soda
- 2/3 Cup Molasses
- 2 Teaspoons Ground Ginger
- 1/4 Teaspoon Ground Nutmeg
- 1/2 Cup Granulated White Sugar
- 1/2 Cup Unsalted Butter (Room Temperature)
- 1 Large Egg
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Cloves
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Directions:
In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside. In the bowl, cream the butter and sugar until light and fluffy (an electric mixer works best). Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With a spatula, lift the cookies onto the baking sheet, placing the cookies about 1 inch apart.
Bake for about 8 - 12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown.
Confectioners Frosting:
- 2 cups confectioners sugar (icing or powdered sugar), sifted
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 tablespoons milk or light cream
- Assorted food colors (if desired)
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