Gingerbread Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert; cookies
Serves: 36
Ingredients
  • 3¼ c. all-purpose flour
  • 2 t. cinnamon
  • 1 t. ground ginger
  • ¾ t. baking soda
  • ¾ t. salt
  • ½ t. nutmeg
  • ¾ c. (1½ sticks) unsalted butter, softened to room temperature
  • ½ c. brown sugar
  • 1 large egg
  • ½ c. unsulfured molasses
  • For the icing:
  • 2 c. powdered sugar
  • 3-4 T. milk
  • ¼ t. vanilla extract
Instructions
  1. In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg. Set aside.
  2. In an electric mixer fitted with the paddle attachment, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in eggs and molasses, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.
  3. Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap. Chill in refrigerator for at least 2 hours or overnight.
  4. Once the dough is thoroughly chilled and you're ready to bake the cookies, heat the oven to 350 degrees. Unwrap the dough and place it on a large, lightly floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approx. ⅛ inch thick. Then use cookie cutter to cut out desired shapes. Transfer to baking sheets.
  5. Bake for 8 -10 minutes or until the edges are crisp. Remove from oven and let cool for 5 minutes, then transfer to a wire rack.
  6. Once the cookies have cooled, decorate as desired using icing (above), sprinkles, red hots, and mini M&Ms.
  7. For the icing:
  8. Whisk all ingredients together in a bowl until smooth. Add more milk to make thinner or more powdered sugar to thicken.
  9. Using a piping bag, or a ziplock bag, squeeze to pipe the icing onto the cookies
Recipe by The Gingham Apron at https://www.theginghamapron.com/gingerbread-cookie/