’Tis the season for gingerbread nerds
Watch Stanford chef Raul Lacara and his son Russell, ’24, bake and decorate holiday cookies – and get the recipe to make your own.
Go to the web site to view the video.
Raul Lacara, senior associate director of Schwab Executive Dining, is the chef behind the life-sized gingerbread house that pops up in Tresidder Memorial Union each holiday season – and also father to computer science major Russell Lacara, ’24.
Enjoy his recipe for holiday baking projects big and small 👇
Ingredients (makes 20 cookies)
For the gingerbread
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup molasses
1 large egg
For the icing
1 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
Preparation
Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing well after each addition, until a soft dough forms.
Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or until firm.
Line baking sheets with parchment paper.
On a floured surface, roll out one portion of the dough to about 1/4-inch thickness. Use gingerbread-shaped cookie cutters to cut out the cookies and transfer them to the prepared baking sheets. Repeat with the second portion of dough.
Bake for 8-10 minutes or until the edges are set. Be cautious not to over-bake for a softer cookie.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Icing
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or sugar if needed.
Once the cookies are completely cooled, decorate them with the icing. You can use piping bags or simply drizzle the icing over the cookies.
Allow the icing to set, and then enjoy your delicious gingerbread cookies!
Credit: Stanford Dining, Hospitality and Auxiliary Department