Gingerbread Cookies

Thursday, December 19, 2019

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!