Holiday Gingerbread Cookies
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
51
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Light Brown Sugar1 cup
Molasse (mild)1 tbsp
Ground Ginger1 tbsp
Ground Cinnamon2 tsps
Ground Allspice1 tsp
Baking Soda1 tsp
Salt1 tsp
Ground ClovesDirections:
1
Combine butter, sugar, and molasses together in a standing mixer with the paddle attachment until light and fluffy, about 3 minutes
2
Meanwhile, whisk together the remaining dry ingredients in a separate bowl
3
Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together
4
Pour the dough out onto the countertop and divide into 4 pieces
5
Press each piece into a disk and wrap in plastic wrap
6
Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days
7
Adjust the racks to the center of the oven and preheat to 350 degrees F
8
Line sheet trays with parchment paper
9
Spread 2 large pieces of parchment paper out and very lightly flour them
10
Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness
11
Repeat with the remaining disks of dough
12
Rework all scraps into balls and re-chill before reusing
13
Repeat with all the dough
14
Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1-inch between each cookie
15
Bake the cookies for 10 to 12 minutes
16
Cool on the sheet tray for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing
17
Add ingredients to a large bowl
18
Beat, using a hand mixer, until glossy and stiff, about 5 to 6 minutes
19
Place in icing bags with fine tips to decorate cookies