Classic Gingerbread Cookies

Classic Gingerbread Cookies

MERRY CHRISTMAS EVERYONE!

The big day is finally here! I hope that everyone is enjoying time with their loved ones and that all your Christmas wishes are coming true!

In our family, we’re still preparing some treats and snacks for our Christmas dinner, and so I thought today I’d share the recipe for the most classic Christmas cookie!

Before I get started, I do have a confession to make: I’m not actually the biggest fan of gingerbread cookies (shock, horror!). I know I know, they’re the epitome of Christmas spirit in a cookie, and yet, I still can’t bring myself to rave about them like many others do. However, because they’re such a staple around the holidays and my mom does quite like them, we figured we’d still make a batch for the sake of tradition.

What You’ll Need (makes about 2 dozen cookies): 

3 1/4 cups all-purpose flour

3/4 teaspoon baking soda

3/4 cup unsalted butter, softened

1/2 cup packed dark-brown sugar

3/4 Tablespoon ground ginger

1 1/2 Tablespoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 large egg

1/2 cup unsulfured molasses

Directions:

In a medium bowl, whisk together flour, baking soda, and spices. Set aside.

In a large bowl, beat the butter and sugar together until light and fluffy. Add in eggs and molasses, and beat until combined. Gradually add the flour mixture on and beat until combined. (Note: the mixture will get pretty thick!)

Next, wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. This helps the dough have an easier consistency for cutting out the shapes!

When you’re ready to bake the cookies, remove the dough from the refrigerator and let it sit out at room temperature for 5-10 minutes.  Then lightly flour your countertop (or another large, flat surface) and place the dough on the counter.

Using a floured rolling pin, roll the dough out evenly until flat. Use a cookie cutter to cut the dough into your desired shapes. (I found that it’s easier to pick up the shapes if your dough is a little thicker, rather than too thin.)  Transfer to parchment-covered baking sheets. Continue re-rolling, flattening, and cutting shapes from the dough until all is used up.

Bake the cookies at 350 degrees for about 8 to 10 minutes until crispy. Allow them to cool completely before decorating.

Icing

2 tbsp meringue powder

1/3 cup water

4 cups powdered sugar

1 tsp vanilla extract

Mix the meringue powder and water together in a large bowl until a slight foam forms. Then slowly beat in the powdered sugar and vanilla until bright white and fluffy. If it seems too thick, continue adding small increments of water until desired consistency is reached.

Transfer the icing to a piping bag (or a ziploc bag with a hole cut in the corner) and decorate away!

 

These cookies are a sure-fire way to make sure you end up on the nice list this year ;)! If you end up making them, be sure to leave a picture in the comments and tell me what you thought!

Once again, have a very Merry Christmas!

<3 Ash

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