Gingerbread Cookies
Delightful holiday gingerbread cookies with a warm, spicy aroma, perfect for decorating and sharing with loved ones.
Ingredients
For the cookie dough
- ¾ cup unsalted butter (room temperature)
- ¾ cup light brown sugar
- ½ cup molasses
- 1 large egg (room temperature)
- 2 tsp vanilla extract
- 3 ½ cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
For the royal icing
- 1 large egg white (room temperature)
- 1 ¼ cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- In a large mixing bowl, cream together the unsalted butter and light brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until well combined.
- In another bowl, whisk together the flour, ground cinnamon, ground ginger, baking soda, salt, ground nutmeg, and ground cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
Baking
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out one disc of chilled dough on a floured surface to about 1/4 inch thick. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
- Bake for 8-10 minutes or until the edges are firm. Allow to cool completely on a wire rack before decorating.
Icing
- To make royal icing, beat the egg white until frothy, then gradually add the powdered sugar and vanilla extract until you achieve desired consistency.
- Decorate cooled cookies with royal icing as desired, allowing the icing to harden completely before storing.
Notes
Chill your dough thoroughly to make it easier to roll out and cut. Utilize a sharp knife or gingerbread cutters for clean shapes. Experiment with different spices to customize the flavor. Use piping bags for more detailed icing designs on your cookies.