This year I finally made homemade Gingerbread cookies. Like any from-scratch cookies, there are a few steps involved, but overall they’re relatively easy and there’s lot of options for decorating. The sugar-glaze is optional, but highly recommended.
For an orange twist on this recipe, add the zest of an orange and 1 tbsp orange juice. Add some zest and juice to the icing as well.
2 tsp ground Ginger
1 Egg
3/4 cup Molasses
3 1/2 cups All purpose flour
1/4 tsp Allspice
1 tsp Baking powder
1/2 tsp Baking soda
3/4 cup Brown sugar
2 tsp Cinnamon
1 tsp Salt
1 tsp Vanilla
1 cup Butter, unsalted, melted
Sugar Icing:
2 cups Powdered sugar
1 tsp Vanilla
1 drop Peppermint Extract (optional)
4 tbsp Milk (increase for thinner glaze)
– Add brown sugar, molasses, salt, cinnamon, ground ginger, and allspice to melted butter in a large mixing bowl.
– Add the egg and beat it in with the spice mixture.
– In a separate large bowl, whisk together baking powder, soda, and flour.
– Add flour to the liquid spice/sugar mixture and stir together with a wooden spoon.
– Roll dough into a log shape and then flatten into a thick rectangle between two sheets of plastic wrap.
– Refrigerate for at least one hour, but preferably overnight.
– Preheat oven to 350℉. Line cookie sheets with parchment paper and set aside.
– On a floured surface, roll dough into 1/4 inch thick rectangle with a floured rolling pin.
– Cut out shapes with your choice of cookie cutters. Place at least an inch apart on cookie sheets.
– Bake for 8 minutes or until edges are lightly browned.
– Let cookies cool on cookie sheets for a few minutes and then transfer to cooling racks to cool for an additional 10 minutes.
– Once completely cooled, glaze cookies with a pastry brush and add other fun sprinkles or crushed candy canes.
– Once the glaze hardens, you can add more icing to give your shapes some life!
– Store in airtight containers at room temperature or in freezer.
Delusions of Chefery 