top of page

Gingerbread Cookies

Annual cookie baking has begun and we are doing my personal favorite, gingerbread cookies. We made these every year when I was little and this tradition brings back such fond memories of my brother and I baking and icing cookies for the neighbors. I have several large gallon bags of Christmas cut outs that were handed down to me, including a full nativity scene! We really make an evening of it.


This recipe has truly been perfected over the years so I hope that you enjoy it as much as we do. When I made these for my husband for the first time I put a cookie in one hand and a bowl of cool whip in the other and said, "try it"! He loved it, I mean even more than I anticipated, and if I could come to your house and do the same to you I would.


Since I can't do that, let's make them together and then you can slink into blissfulness!




Prep Time: 20 minutes

Chill Time: 1 hour minimum

Cook Time: 8-10 minutes

Yields: About 30 cookies



Ingredients

  1. 3 1/4 cup flour

  2. 3/4 tsp baking soda

  3. 1 tsp salt

  4. 1 tbsp ginger

  5. 1 tbsp ground cinnamon

  6. 1 tsp ground cloves

  7. 1 tsp ground nutmeg

  8. 3/4 cup unsalted butter

  9. 1/2 cup packed brown sugar (I use light brown but you can use dark brown if you prefer)

  10. 1 large egg

  11. 1/2 cup molasses

  12. 2 tsps vanilla

Directions:

1. Whisk together 3 1/4 cups flour, 1 tsp salt, 3/4 tsp baking soda, 1 tbsp ginger, 1 tbsp ground cinnamon, 1 tsp nutmeg, and 1 tsp cloves.

2. In your stand mixer with the paddle attachment combine 3/4 cup unsalted butter and 1/2 cup brown sugar for about two minutes until it is light and fluffy.

3. Add in 1 egg, 1/2 cup molasses, and 2 tsps vanilla to the stand mixer and thoroughly combine.

4. Put your mixer on low and sprinkle in the flour mixture until the dough has come together. You may have to work this off the sides of the mixing bowl occasionally.

5. Divide the dough into two equal balls then flatten to about an inch thick. Wrap in plastic wrap and chill for a minimum of one hour.


Note: You can also chill this dough overnight! The next day when you are ready to shape and bake your cookies, first allow the dough to sit on the countertop for about 15 minutes to soften.


Why Chill? Simple, we want the gingerbread cutouts to hold their shape and this does the trick.

6. Take the dough out and let it soften for about 5-10 minutes.

7. Roll the dough out onto a lightly floured surface and cut into your favorite shapes.

8. Place them on a lined cookie sheet, and bake at 350 degrees for about 8-10 minutes.

9. Remove them from the oven and let them cool on a baking rack for at least 5 minutes before decorating them.


10. You can pipe these with white icing for a simple and classic look, or you can go to town with sprinkles, gum drops, and other candies. Sometimes I decorate them and other times I just keep them plain and serve with cool whip and hot chocolate.


Whatever you choose to do, I hope that you enjoy them.





Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media, Facebook @HisGirlSunday or Instagram @steffani_hisgirlsunday.





32 views0 comments

Recent Posts

See All
bottom of page