gingerbread cookies
3 Hours | Makes 20-24 Cookies
Cookie Dough
3½ cups All-Purpose Flour Plus Extra for Rolling Dough
1 cup Dark Brown Sugar Packed
1 tsp Baking Soda
½ tsp Table Salt
2 tsp Ground Ginger
2 tsp Ground Cinnamon
1 tsp Allspice
½ cup Molasses
8 Tbsp Salted Butter Room Temperature
1 Large Egg
1 tsp Vanilla Extract
Royal Icing
4 cups Confectioners’ Sugar
3 Egg Whites
1 tsp Vanilla Extract
Pinch of Table Salt
To make the cookie dough, start by combining the flour, baking soda, ground ginger, cinnamon and allspice in a medium-sized mixing bowl.
With an electric mixer, whisk together the butter and brown sugar for two minutes or until creamy. Add in the vanilla extract, molasses and egg. Whisk for one minute. Scrape down the sides and add in the flour mixture on low speed. Scrape down the sides once more and whisk for 30 seconds.
Form the dough into two discs and wrap in parchment paper or plastic wrap. Refrigerate for at least two hours.
Preheat the oven to 350 degrees.
Flour the rolling pin and your workspace. Roll out one of the dough discs approximately ¼-inch thick. Do this rather quickly to avoid the dough getting too soft. As you roll out the dough, flip the dough over and keep applying flour to avoid sticking.
Cut cookies with your preferred cookie cutter. Place cut cookies on a sheet pan sprayed with nonstick cooking spray. Bake for 8-10 minutes. If you are using a smaller cookie cutter, the bake time will be shorter. Larger cutters will take the full 10 minutes. Transfer cookies to a cooling rack.
Repeat the process for the rest of the dough. When the cookies are completely cooled, apply the royal icing and decorations of choice.
To make the icing, whisk the egg whites on medium-high speed for 2-3 minutes or until soft peaks form. Add in the confectioners’ sugar, vanilla and salt. Scoop into a piping bag and proceed to decorate. This icing dries quickly, so cover tightly if not using it right away.
Allow cookies to fully dry before storing.
Cookie Dough
3½ cups All-Purpose Flour Plus Extra for Rolling Dough
1 cup Dark Brown Sugar Packed
1 tsp Baking Soda
½ tsp Table Salt
2 tsp Ground Ginger
2 tsp Ground Cinnamon
1 tsp Allspice
½ cup Molasses
8 Tbsp Salted Butter Room Temperature
1 Large Egg
1 tsp Vanilla Extract
Royal Icing
4 cups Confectioners’ Sugar
3 Egg Whites
1 tsp Vanilla Extract
Pinch of Table Salt
To make the cookie dough, start by combining the flour, baking soda, ground ginger, cinnamon and allspice in a medium-sized mixing bowl.
With an electric mixer, whisk together the butter and brown sugar for two minutes or until creamy. Add in the vanilla extract, molasses and egg. Whisk for one minute. Scrape down the sides and add in the flour mixture on low speed. Scrape down the sides once more and whisk for 30 seconds.
Form the dough into two discs and wrap in parchment paper or plastic wrap. Refrigerate for at least two hours.
Preheat the oven to 350 degrees.
Flour the rolling pin and your workspace. Roll out one of the dough discs approximately ¼-inch thick. Do this rather quickly to avoid the dough getting too soft. As you roll out the dough, flip the dough over and keep applying flour to avoid sticking.
Cut cookies with your preferred cookie cutter. Place cut cookies on a sheet pan sprayed with nonstick cooking spray. Bake for 8-10 minutes. If you are using a smaller cookie cutter, the bake time will be shorter. Larger cutters will take the full 10 minutes. Transfer cookies to a cooling rack.
Repeat the process for the rest of the dough. When the cookies are completely cooled, apply the royal icing and decorations of choice.
To make the icing, whisk the egg whites on medium-high speed for 2-3 minutes or until soft peaks form. Add in the confectioners’ sugar, vanilla and salt. Scoop into a piping bag and proceed to decorate. This icing dries quickly, so cover tightly if not using it right away.
Allow cookies to fully dry before storing.