Gingerbread Cookies Recipe @pinch

These gingerbread cookies will be adorable on your Christmas cookie tray and fun to decorate. The touch of frosting for decoration, adds a touch of extra sweetness. This recipe gives easy step-by-step directions for a chewy gingerbread cookie that holds its shape after baking. They're filled with wonderful ginger and sweet molasses flavors. An excellent gift for friends and neighbors, if you don't eat them all yourself first. This is a cookie that says Christmas. I increased the amount of ginger and cinnamon because I like the flavor it brings. I roll it out between 2 pieces of parchment so it doesn't stick. The scent will just fill the house.

gingerbread cookies
Prep time: Cook time:
Recipe Cuisine: English Recipe Category: Cookies Yield: 6 Servings
Ingredients :
  • 3 3/4 cup(s) all-purpose flour
  • 3/4 teaspoon(s) baking soda
  • 1/4 teaspoon(s) baking powder
  • 1 1/4 tablespoon(s) ginger
  • 1 tablespoon(s) cinnamon
  • 1/2 teaspoon(s) cloves
  • 1/4 teaspoon(s) nutmeg
  • 1/2 teaspoon(s) salt
  • 3/4 cup(s) unsalted butter
  • room temp
  • 10 tablespoon(s) packed dark brown sugat
  • 1 large egg
  • 1 1/2 teaspoon(s) vanilla extract
  • 1/2 cup(s) unsulfured molasses
  • 1 1/2 cup(s) powdered sugar
  • 1 1/2 - 2 tablespoon(s) water or milk
  • 1 tablespoon(s) corn syrup
  • 1/2 teaspoon(s) vanilla extract
Intructions :
  • Preheat oven to 350 degrees. Combine the flour
  • baking soda
  • and baking powder.
  • Next
  • add the ginger
  • cinnamon
  • cloves
  • nutmeg
  • and salt and set aside.
  • Cream the butter and sugar together in a large mixing bowl on medium speed until light and fluffy.
  • Add the egg and vanilla extract.
  • Add the molasses.
  • Add the dry ingredients and mix until just combined. The dough will be thick.
  • Divide the dough into 2 equal parts.
  • Roll out each to about 1/4 inch thick on parchment paper.
  • Transfer dough and paper to a cookie sheet. Put in the freezer for about 8 minutes.
  • Remove from the freezer and immediately cut out shapes.
  • Bake for 6-8 minutes. Repeat the process with the leftover dough until it's all used.
  • When cookies are baked and cooled make the icing.
  • Add the powdered sugar to a medium bowl and add 1 tbsp or water of milk. Add the corn syrup and vanilla; whisk to combine. It will be thick
  • just keep whisking. Add additional water or milk as needed but be careful not to make it too thin. You want the icing to be drippable and pipeable.
  • Decorate and allow to dry before storing.

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Keyword : recipe-English-Cookies-Bake

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