What’s more fun than making Gingerbread cookies with the kids and decorating them for Christmas!
- 3 cups all-purpose flour
- 1 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup dark brown sugar
- 10 Tbsp softened unsalted butter
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/2 cup molasses
- 2 Tbsp milk
- 3 cups powdered sugar
- 4 – 6 Tbsp milk
- 1/4 tsp vanilla extract
Preheat oven to 350 degrees.
In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt set aside.
In another bowl cream together sugar and butter until well combined.
Add egg yolk and vanilla to sugar and butter, then mix in molasses and 1 Tbsp milk.
With mixer set on low speed slowly add in dry ingredients and mix until combined, adding additional milk as needed
Time to roll the dough! Divide dough into two halfs then roll each portion out evenly to 1/4-inch thickness. Try to keep it into a rectangular shape to fit on cookie sheet. Place parchment paper on both sides of dough.
Chill dough on a cookie sheet in freezer 10 – 20 minutes, or until firm then cut into shapes using cookie cutters.
Remove paper from cut cookies and then transfer to parchment paper lined cookie sheet, spacing cookies about 1-inch apart, and bake in preheated oven 8 minutes.
Remove from oven and transfer to a wire rack to cool completely. Repeat with remaining dough.
For the icing add powdered sugar milk and the vanilla them mix on low speed until combined.
Decorate cookies with icing and add sprinkles if desired. Let icing set at room temperature and store in an airtight container.