Something about gingerbread just says Christmastime to me. If you like gingerbread-or even if you don’t- these cookies are PERFECTION. They are full of spice, and very soft. I have made these multiple times over the last few years and they sure do please a crowd! Enjoy.
Must-Make Gingerbread Cookies
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 cup packed dark-brown sugar
- 2 large eggs
- 1 cup molasses
- 3 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- 1 teaspoons ground cloves
- 1 teaspoon salt
- In the bowl of an electric mixer fitted with the paddle attachment; mix butter and brown sugar on medium speed until fluffy.
- Mix in eggs, one at a time, and then molasses. Reduce speed to low.
- Sift together flour, baking powder, spices, and salt and add to bowl; mix on low until just combined. Add more flour if needed. Dough should not be overly sticky.
- Roll dough out between parchment or the Dough E-Z mat, and let it rest by refrigerating until cold, about 1 hour.
- Preheat oven to 350 degrees. Cut out cookie shapes and place on baking sheet lined with parchment paper, approximately 2 inches apart, and re-roll out dough and cut shapes as needed. Refrigerate until firm; at least 15 minutes to 1 hour.
- Bake cookies until lightly golden; 10 to 14 minutes, depending on the size and thickness of the cookie. Let cool on wire racks and serve as is or decorate with icing.
This recipe has been adapted from sweetopia.net
The only issue I ever have with these is the sticky-ness of the dough. If it still seems sticky after the initial hour in the fridge, add flour! The dough should look and feel like normal sugar cookie dough.
I like to frost these with a simple, white icing. I tried a ‘dipped’ technique this year that worked really well. (And of course didn’t take a picture! Ugh.) Just mix powdered sugar with a little water until you get an icing mixture with a slightly runny consistency. Dip half of the cookie in the icing mixture and then let it drip off until only a thin layer is left clinging to the cookie. Dry on wax paper and then muse over the uber-elegant look 😉