Gingerbread Cookie Recipe
December 13, 2021
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These gingerbread cookies were so fun to make, decorate and delicious! I got this recipe from my friend Kelly Welk she has a holiday ecookbook of amazing recipes (you will want to make them all) on her website http:/www.ciderpresslane.com She was so sweet to give me permission to share this recipe with you all!
GINGERBREAD COOKIES
1 cup Butter, softened
3/4 cup granulated Sugar
3/4 cup packed Brown Sugar
1/4 cup Molasses
1 Egg
1 Tablespoon + 1 teaspoon freshly peeled and zested Ginger Root
3 1/2 cups Flour
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1 1/4 teaspoons Cinnamon
1 1/4 teaspoons Ginger
1 1/4 teaspoons Allspice
1/4 teaspoon Cloves
In a large bowl, cream the Butter, granulated Sugar, Brown Sugar and freshly zested Ginger. Beat for a couple minutes until it is light and fluffy. Add in the Molasses and Egg and beat for another minute. In a separate bowl, whisk together the dry ingredients and slowly incorporate them.
Turn the dough out onto a lightly floured surface and divide into 2 balls. Wrap in plastic wrap and refrigerate for at least an hour.
Once you’re ready to cut out the cookies, take the dough out of the refrigerator and let it stand while the oven pre-heats to 350° degrees. Roll the dough out on a lightly floured work area until it is about 1/4 inch in thickness. Cut out the cookies and place on baking sheets.
Bake for 12-15 minutes (the larger the cut out cookie the longer it will take to bake) transfer to cooling racks and once completely cooled decorate.
SUGAR COOKIE ICING (for decorating)
8 Tablespoons melted Butter
2 pounds Powdered Sugar
2 teaspoons Vanilla
3/4 cup warmed Milk
Food Coloring of your choice
In a medium bowl blend the melted Butter, Powdered Sugar and Vanilla together. It will be a bit dry and crumbly. Warm the Milk and start adding a little at a time – this is where you get to adjust the consistency!
If you would like the icing to be like a glaze, use more of the Milk so that it easily squeezes out of your frosting tip.
If you’d like the icing more stiff, so it will hold shapes, use less Milk.
Once you have it to your desired consistency, separate the frosting into smaller bowls, add food coloring if desired and decorate!
ENJOY!
