A delicious recipe for gingerbread classic that never fails me!
GINGERBREAD COOKIES RECIPE:
- 1/2 teaspoon ground nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
- 1/2 cup packed dark-brown sugar
- 1 tablespoon ground ginger
- 1 large egg
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 3 1/4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 cup unsulfured molasses
- optional toppings: simple icing (see below), red hots, sprinkles, etc.
SIMPLE ICING RECIPE:
- 1/4 teaspoon vanilla extract
- 2 cups powdered sugar
- 2-3 Tablespoons milk
TO MAKE GINGER CAKE:
- In a large mixing bowl, combine the flour, cinnamon, ginger, cloves, baking soda, salt and nutmeg. Set aside.
- In an electric mixer fitted with the paddle attachment, cream the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add the egg and molasses, and beat on medium speed until combined. Reduce the mixer speed to low and gradually add the flour mixture until just combined.
- Divide the dough into two equal parts, and shape each into a ball. Then gently use your hands to flatten each ball into a 1 inch thick disk, wrap tightly in plastic wrap, and chill in the fridge for at least 2 hours or overnight.
- After the dough is really cold and you’re ready to bake the cake, preheat the oven to 350 ° f. Open up the dough and place it on a hard surface is large, slightly floured. Use powder rolling pin to roll the dough evenly to approx 1/8 inch thick. Then use your favorite cookie cutter to cut a desired shape of your back, rolling the dough needed to cut more. Transfer to a parchment-covered baking sheet.
- Bake for 8-10 minutes, or until the cakes are fresh around edges and on top. Remove from the oven and allow to cool for 5 minutes, then transfer to a wire rack to finish cooling.
- After the cookies are room temperature, feel free to decorate them with icing as desired (see below) and serve. Or store in a sealed container for up to 4 days.
TO MAKE THE ICING IS SIMPLE:
- Combine all ingredients in a bowl until smooth. If Your icing is too thin, add a little more powdered sugar. If your icing is too thick, add a little bit of milk.
- Use pipe bags, ziplock bags or (with the corner cut off), or pipe icing onto the plastic bottle cookies.