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Gingerbread Cookies

Gingerbread Cookies

 

INGREDIENTS:

  • 2 sheets parchment paper
  • 2 baking sheets
  • hand mixer or stand mixer
  • rolling pin
  • 1 1/2 tsp baking soda
  • 1 Tbsp ginger
  • 1 Tbsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp salt
  • 3 cups flour + 1/4 cup for rolling
  • 3/4 cup butter
  • 1 1/2 cup dark brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 3 Tbsp molasses
  • 1 gingerbread man cookie cutter
  • 1 icing bag with icing tip
  • 1 1/4 cup white icing

 

INSTRUCTIONS:

 

Note: Bring eggs & butter to room temperature before starting

 

1. PREHEAT OVEN & MAKE COOKIE DOUGH

  • Preheat oven to 375°F
  • Line baking sheets with parchment
  • In a bowl, whisk to combine baking soda, ginger, cinnamon, allspice, salt & 3 cups flour
  • In a separate bowl with a hand mixer or in a stand mixer with paddle attachment, beat together butter, brown sugar & egg until creamy
  • Add vanilla & molasses and beat until combined
  • Slowly add dry mixture to butter mixture until dough forms, scraping down sides with a rubber spatula

 

NOTE: Dough can be made in advance & refrigerated (wrapped in plastic wrap) for up to a week

 

2. ROLL COOKIES

  • Sprinkle flour for rolling onto countertop
  • Turn dough onto floured surface, cut in half then roll out each half until about 1/4 inch thick (dough will be crumbly-add an additional 1 Tbsp water if needed to roll out)
  • Use cookie cutter to cut out shapes
  • Place on baking sheets, leaving 1 inch between cookies
  • Bake 7-10 min until set

 

3. DECORATE & ENJOY!

  • Cool completely before decorating
  • Use a spoon or spatula to put half of icing into piping bag, then decorate cookies as desired, adding more icing to bag as needed
  • Have fun, and enjoy! Happy holidays!