Gingerbread Cookies
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(7 votes, average: 4.29
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Since I have a two year old, I knew I wanted to make really fun cookies for Christmas this year. After seeing a Gingerbread Man on the window in Starbucks, we decided on Gingerbread Man cookies! I love gingerbread, but usually find it heavy. I love this gingerbread cookie recipe because I feel like I’ve found a way with to keep the cookies light but still moist.
Gingerbread Cookie Recipe:
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.
When you are ready to cook, preheat your 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 gingerbread cookies
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