Gingerbread Cookies
An old fashioned recipe for gingerbread cookies that are not only perfect for Christmas, but any holiday. The classic for making gingerbread men.
Equipment
- 2 Mixing bowls
- Wooden spoon
- Whisk
- Electric beater optional
- Rolling Pin
- Spatula
- Cookie Cutters
- Baking sheets
- Parchment Paper
Ingredients
COOKIES
- ⅓ cup butter soft
- ⅓ cup brown sugar
- ⅔ cup molasses
- 1 egg
- 1 teaspoon vanilla
- 2¾ cups all purpose flour 330g
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ginger ground
- 1 teaspoon cinnamon ground
- ¼ teaspoon nutmeg ground
- ¼ teaspoon cloves ground
ICING
- 1½ cups confectioner's sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla
- 1-2 tablespoons milk
Instructions
FOR THE COOKIES
- In a large bowl cream together the butter, brown sugar and molasses until light and fluffy, about 2 minutes. Add egg and vanilla and mix until smooth. Set aside.
- In a smaller bowl whisk together the all purpose flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves until well combined.
- Add dry mixture gradually to the creamed butter mixture in about 2 or 3 stages. Once the dough is just incorporated, divide in half and wrap each in plastic. Refrigerate at least 2 hours or overnight.
- Preheat oven to 350℉/177℃. Line 2 or 3 baking sheets with parchment paper. On a lightly floured surface, roll one half of the dough around ¼ inch thick. Keep the other half of the dough refrigerated as you work with the first half. For crisper cookies, roll a little thinner. Cut into desired shapes and carefully transfer onto prepared baking sheets using a spatula. You may need to loosen the dough from the surface with a spatula as you roll, preventing sticking.
- Bake cookies for 6-8 minutes, depending on how thick you rolled them and how soft you would like them to be. They should not leave and indentation when lightly pressed. Cool for 1-2 minutes on the baking sheet before transferring onto racks to cool completely.
FOR THE ICING
- In a medium bowl mix together the confectioner's sugar and salt. Add the vanilla then gradually the milk to form a fairly stiff but spreadable consistency that can pass through a piping bag. Divide to create colours, if desired. You may need to add more confectioner's sugar if colouring as this may thin them down. Decorate by spreading or piping only when cookies are completely cooled. Icing will set up in 30-60 minutes, depending on consistency.