Gingerbread Cookies
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(6 votes, average: 4.17
out of 5)
Since I have a two year old, I wanted to make really fun gingerbread Christmas cookies this year. After seeing a gingerbread man in Starbucks, she decided that was the cookie we should make. I love gingerbread, but usually find it so heavy. I love this recipe because the cookies are light but still moist. This will be a cookie I make every year. Plus they were fun to decorate, but not as time consuming as sugar cookies.
In a large bowl, using an electric mixer, beat on medium speed:
3/4 cup butter, at room temperature
3/4 cup brown sugar
1/4 cup molasses (either light or dark)
Once mixed and fluffy, add:
2 egg yolks
1/2 teaspoon vanilla
Once combined, add:
2 1/3 cup flour
2 teaspoons cinnamon
2 teaspoons ginger
1/4 teaspoon cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
Mix on low speed until combined and smooth. Using a spoon, separate dough into three equal portions and shape into circular disks, wrapping in plastic wrap. Refrigerate overnight.
Preheat oven to 375 degrees. On a lightly floured surface, roll out one of the circular disks to about a 1/4 inch thick. Using a figure-shaped cookie cutter, cut out cookies and place on greased baking sheet. Roll up scraps and roll out again until most of the dough has been used. Cook cookies for about 6 minutes or until edges start to brown, depending on the size of the cookie cutter. Repeat this with the other two disks until all dough has been used. Cool on wire racks and decorate with frosting, using a pastry bag or plastic bag, or other candy, (White Frosting recipe to follow).
White Frosting
In a small bowl combine:
1 cup powder sugar
1/4 teaspoon vanilla
2-3 teaspoons milk
Mix together and place in pastry bag. More milk may be added to achieve a different consistency.
Makes about 3 dozen cookies
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