Even though I’ve always loved gingerbread cookies, I’ve never actually made them before. I love baking with the kids, so I thought gingerbread cookies would be the perfect recipe to make together.
It’s fun for the kids to make because they get to cut out different shapes, decorate the shapes, eat what they made and then share their gingerbread cookie creations with friends and family.
The gingerbread cookies are a little more labour intensive than other cookies, probably because I’ve never made them before, so there was a bit of a learning curve. The end result was great though, so here’s the recipe:
Homemade Gingerbread Cookies Recipe
Ingredients for Gingerbread Cookies:
– 2 cups all-purpose flour (and 1/2-1 cup of flour for later)
– 1 Tbsp cinnamon
– 4 tsp ground ginger
– 1/2 tsp all spice
– 1/2 tsp baking soda
– 1/2 tsp salt
– 3/4 cup unsalted butter, melted
– 3/4 cup of brown sugar
– 1 egg
– 1/2 cup fancy molasses
Instructions for Gingerbread Cookies:
1. Preheat the over to 350 degrees. Mix 2 cups of flour with cinnamon, ground ginger, all spice, baking soda and salt in a large bowl with a spatula. Then make a hole in the centre.
2. In a separate bowl, beat the butter and brown sugar with an electric mixer, on medium for about two minutes.
3. Beat in the egg and molasses.
4. Pour the molasses mixture into the well of the flour mixture and stir in until everything is combined.
5. Add in more flour, 1/4 cup at a time, until the dough isn’t sticky anymore but it’s still soft. (So you may not actually need to use the whole 1 cup of flour, I found that out the hard way.)
6. Divide the dough into four parts. Make each part into a ball, then flatten each ball into a disc. Wrap each piece in plastic. Then leave it in the fridge for at least 1 hour. (We ended up leaving it in the fridge for three days and it was fine.)
TIP: If your dough is crumbly when you roll it out (as mine was) add a little bit of water or milk to soften it up and knead it all together. Put it back in the fridge for at least an hour before trying again.
8. Line two baking sheets with parchment paper.
9. Sprinkle flour on a clean surface and roll out one of the discs of dough until it’s 1/8 of an inch thick.
13. Put them in the oven for 7-8 minutes.
14. Let them cool before icing them. Her is the original recipe as well as the recipe for Royal Icing.
15. Once they are iced, let them dry for 30 minutes, (in an ideal world.) In a world with kids, the cookies get eaten while the icing is still dripping. 🙂
Do you make Gingerbread Cookies for the holidays? If not, what’s your favourite holiday cookie recipe, please share!