Homemade Gingerbread Cookies taste so much better than store bought and I’ve always loved decorating them! I enjoy Gingerbread Cookies heavier on the spice and I used a blend in this recipe that gave them a nice depth of flavour. These cookies do take a little planning ahead because the dough needs to be chilled for a few hours before it’s ready to use. After chilling, the dough is easy to roll out and sturdy enough to use with cookie cutters. I just loved the texture of these cookies. Crispy on the outside and light and fluffy on the inside. So happy I perfected the recipe in time to share with you before the holidays. I had a blast making this batch with my little helper and future baking extraordinaire Elowyn.
- 2/3 cup Unsalted Butter (brought to room temperature)
- 1/2 cup Brown Sugar
- 2/3 cup Molasses
- 1 Egg
- 1 Tbsp Ginger
- 1 tsp Cinnamon
- 1 tsp Cardamom
- 1/2 tsp Pumpkin Spice
- 1/2 tsp Allspice
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3 1/2 cups Flour
- Icing Pens, Sprinkles and Candies to Decorate
- Bring unsalted butter to room temperature and combine using a stand-mixer with the brown sugar until light and fluffy. Add molasses and mix for another 30 seconds.
- Add all remaining ingredients (except flour) and mix well.
- Add flour gradually and work into dough.
- Divide the dough in half and wrap it in clear-wrap, flattening it into a disk shape. This will make it easier to roll out after it chills.
- Chill the disks of dough for at least 4 hours in the fridge.
- Preheat oven to 350
- Roll dough out on a floured surface to about 1/4 inch and cut into desired shapes using cookie cutters.
- Place cookies on a lined baking sheet and bake for 10-12 mins. Mine turned out just right at 11 minutes.
- Cool finished cookies for at least 20 minutes.
- Now the fun part, ice and decorate the cookies!
Recipe By: Sofia Martimianakis