Mmm another holiday cookie. These little gingerbread cookies were one of my favorites last year, and I couldn’t wait to make them again. I barely waited until the calendar hit December to make them. You will want to bookmark this one. Play some music, dedicate a whole afternoon, and get down to cookie making.
This year, I made shapes of Christmas trees, snowflakes, stockings, stars, and of course, gingerbread men.
I wrote a more detailed post last year when I baked these for the first time. It takes a few hours of dedication to these cookies, but they are so cute and turn out great. And I really like how they aren’t too crispy or end up soft. They freeze perfectly, are easy to cut with a cutter, and bake quickly. I really like this recipe.
Gingerbread Cookies
Ingredients:
- 3 1/4 C sifted all-purpose flour
- 3/4 tsp baking soda
- 3/4 C unsalted butter, room temperature (1.5 sticks)
- 1/2 C dark brown sugar, packed
- 1 T ground ginger
- 1 T ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 egg
- 1/2 C unsulfured molasses
Instructions:
- In a large bowl, sift together flour, baking soda, and spices. Set aside.
- In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add flour mixture; combine on low speed.
- Divide dough into thirds, wrapping each in Saran Wrap. Chill for at least one hour or overnight. Before rolling out, let it sit at room temperature for 5-10 minutes. If the dough is too soft to roll (or is sticky), add in more flour.
- Heat oven to 350*. Place a dough third on a large piece of parchment paper. Using a rolling pin, roll to 1/8 inch thick. Refrigerate again for 5-10 minutes. Use a cookie cutter to make shapes, lay on ungreased cookie pan. Press raisins or chocolate chips into dough as buttons.
- Bake for 8-10 minutes until crisp. Let sit until cooler and move to a wire rack. Decorate only after it completely cools.
This year, I took a little help from the store for the icing. Last year, I made a Royal Icing from scratch, but I just didn’t feel like dirtying the mixer again after cleaning it! So I bought a tube of icing and some points and squeezed it out as I needed the cookies.
- 3¼ C sifted all-purpose flour
- ¾ tsp baking soda
- ¾ C unsalted butter, room temperature (1.5 sticks)
- ½ C dark brown sugar, packed
- 1 T ground ginger
- 1 T ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ tsp black pepper
- ½ tsp salt
- 1 egg
- ½ C unsulfured molasses
- In a large bowl, sift together flour, baking soda, and spices. Set aside.
- In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add flour mixture; combine on low speed.
- Divide dough into thirds, wrapping each in Saran Wrap. Chill for at least one hour or overnight. Before rolling out, let it sit at room temperature for 5-10 minutes. If the dough is too soft to roll (or is sticky), add in more flour.
- Heat oven to 350*. Place a dough third on a large piece of parchment paper. Using a rolling pin, roll to ⅛ inch thick. Refrigerate again for 5-10 minutes. Use a cookie cutter to make shapes, lay on ungreased cookie pan. Press raisins or chocolate chips into dough as buttons.
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