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Gingerbread Cookies

December 3, 2011

Gingerbread Cookies

Gingerbread Cookies

Have you started your Christmas baking yet?  The one thing that you must not forget when you are doing your Christmas baking is Gingerbread Cookies.  Gingerbread cookies are a Christmas must.  They complete Christmas, don’t you think?!  The best thing about gingerbread cookies is the fragrance, oh how the house smells while they are baking, so yummy!

If you like your gingerbread cookies a little on the soft and chewy side simply bake them a smidgen less than the recipe states.  You can leave your gingerbread cookies plain or you could also decorate them using royal icing and food coloring, just the same as the sugar cookies 🙂

Gingerbread Cookies


3 cups flour

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup butter, room temperature

1/2 cup white sugar

1 large egg

2/3 cup unsulphured molasses

Tip:  (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

To Prepare

In a large bowl, sift or whisk together the flour, baking soda, and spices.

In the bowl of your electric mixer, with the paddle attachment beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight).

Preheat oven to 350 degrees F and place rack in center of oven. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies.  With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the freezer for about 10 minutes. This will prevent the cookies from losing their shape.)

Bake for about 8 – 12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. Store in an airtight container.

Makes about 3 dozen cookies depending on the size of cookie cutter used.


Gingerbread Cookies

Gingerbread Cookies

If you are in Christmas baking mode you simply have to add these cookies to your list.  The kids will love you for it 🙂

Don’t forget to stop by Movita Beaucoup to get your Ginger on and enter her Ginger 2011!!

From our kitchen to yours,
Sydney Jones

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