I had never really been a fan of Gingerbread anything (sorry!)…I always found the spice was a little too nice and it never really tasted that good. I’m realizing as I’m getting older (sigh) that my taste-buds are changing and things I never used to like, or be drawn to, I’m giving another try – and liking them! To my surprise this Christmas season, Gingerbread Cookies happened to be one of those things.
Follow along to see some snaps on making and decorating the Gingerbread Cookies! The recipe below was adapted from Gimme Some Oven. I didn’t include the icing sugar recipe, since I prefer to use the already pre-made and pre-coloured icing from the grocery store or bulk barn!
A very special thank you to @MagicInColours Photography for the great shots! You can follow her on Facebook to see more of her work or if you’re in the GTA and want some shots taken – get in touch with her there!
Gingerbread Cookies Recipe:
- 3 1/4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3/4 cup unsalted butter, room temperature
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- Icing + Sprinkles/Decorations
- In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.
- In an electric mixer fitted with the paddle attachment, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in eggs and molasses, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.
- Divide the dough into two equal portions, and form them each into a ball. Then flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for 2 hours.
- Heat the oven to 350°F. Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/4-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
- Bake for 8 to 10 minutes. Remove from oven and let cool.
- Once the cookies are room temperature, DECORATE!
Don’t have the time to whip up this recipe? Check out my fast (and easy) holiday baking favourites here!