Gingerbread Cookies
It’s a shame we only enjoy these cookies once a year. The flavors are so delicious and subtly sweet with just the right amount of icing on them. I love how they are chewy on the inside and have a little snap to them on the outside and this year I couldn’t resist putting a mask on my men.
Tips:
You can freeze the dough for a few weeks. Allow it to thaw in the refrigerator until you are ready to roll it out and bake.
If you want to get a head start on making these cookies, you can bake them and freeze them in plastic baggies. Wait to decorate them until you are ready to enjoy them.
I like to roll my cookies are sheets of plastic wrap so I don’t need additional flour, which can make cookies tough, and it makes getting the cut cookies onto the tray much easier.
If you find the dough is getting too soft, wrap it back up in plastic wrap and pop it in the refrigerator for another 15 minutes.
Place the cut cookies back into the refrigerator for 15 minutes to firm up again. This will keep the sharp edges of the cookie cutter.
Gingerbread Cookies
Makes about 2 dozen cookies, depending on size
PREP 15 minutes
COOK 10 minutes
INGREDIENTS
3 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1 large egg
3/4 cup unsulfured molasses
ICING
1 cup confectioners' sugar, sifted
2 tablespoons water
1 teaspoon meringue powder
INSTRUCTIONS
In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside.
Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses.
With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 1 hour.
Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured surface. Roll the dough out to 1/8 inch thick, dusting lightly with flour as needed.
Cut the dough into desired shapes and place on 2 baking sheets, spaced 2” apart. Place the sheets in the refrigerator or freezer for about 15 minutes for the cookies to firm up. You can reroll any scraps of dough. Continue with second disk of dough.
Bake the cookies for about 10 minutes. Allow the cookies to cool on a rack before icing or storing in the freezer.
Make icing: In a large bowl, whisk together confectioners' sugar, meringue and water (if needed, adjust consistency with confectioners' sugar). Transfer icing to a pastry bag with a small tip, or place in a resealable plastic bag, and snip a small hole in one corner. Decorate cookies as desired.