Teri KingWhat’s more fun than making Gingerbread cookies with the kids and decorating them for Christmas!
Cookies
- 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
Icing
- 3 cups powdered sugar
- 4 – 6 Tbsp milk
- 1/4 tsp vanilla extract
Instructions
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Preheat oven to 350 degrees.
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In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt set aside.
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In another bowl cream together sugar and butter until well combined.
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Add egg yolk and vanilla to sugar and butter, then mix in molasses and 1 Tbsp milk.
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With mixer set on low speed slowly add in dry ingredients and mix until combined, adding additional milk as needed
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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.
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Chill dough on a cookie sheet in freezer 10 – 20 minutes, or until firm then cut into shapes using cookie cutters.
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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.
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Remove from oven and transfer to a wire rack to cool completely. Repeat with remaining dough.
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For the icing add powdered sugar milk and the vanilla them mix on low speed until combined.
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Decorate cookies with icing and add sprinkles if desired. Let icing set at room temperature and store in an airtight container.
