I know I already posted one cookie recipe but a small project delay left me with one more day in the kitchen. I decided to whip up some gingerbread cookies. I love how gingerbread smells when it bakes and it’s one of those cookies that soothes your stomach while you stuff it. I’ve posted the recipe below and I topped the cookies with some Royal Icing to make them extra snazzy.
I like to mix up which cookie cutters I use. Some snowflakes…
Some Christmas trees…
And of course some gingerbread men!
Have fun using icing, food coloring, sprinkles, dragees, sugar, and even mini M&Ms with your own cookies. I’m linking this up at the CSI Cookie Exchange Party:
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3/4 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla
- In a small bowl, stir together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- In a large bowl cream together butter, brown sugar, and egg with a mixer on medium speed until well blended.
- Add molasses and vanilla to the butter mixture and beat until smooth.
- Gradually stir in dry ingredients until well-blended.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
- Preheat oven to 375°. Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Cut out cookies with desired cutter.
- Space cookies 1 1/2-inches apart on cookie sheets. Bake for 7-10 minutes (the shorter you cook, the softer your cookie will be!)
- Cool on a wire rack and decorate however you like!