Holiday Season Gingerbread Cookie Recipe

Indulge in the festive spirit with our classic gingerbread cookies recipe! Perfect for holiday baking, this detailed guide offers easy-to-follow steps for creating delicious, spiced gingerbread cookies. From mixing to decorating, learn how to make these charming treats that are sure to become a seasonal favourite. Ideal for family baking, holiday parties, and as sweet gifts. Get ready to fill your home with the aroma of holiday spices!

Ingredients

1. Dry Ingredients:
   • 3 cups all-purpose flour
   • 3/4 cup dark brown sugar, packed
   • 3/4 teaspoon baking soda
   • 1 tablespoon ground cinnamon
   • 1 tablespoon ground ginger
   • 1/2 teaspoon ground cloves
   • 1/2 teaspoon salt
2. Wet Ingredients:
   • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
   • 1 large egg
   • 1/2 cup molasses
3. For Icing (optional):
   • 2 cups powdered sugar
   • 2-3 tablespoons milk or lemon juice
   • Food coloring (optional)

Equipment

• Mixing bowls
• Whisk
• Electric mixer or stand mixer
• Plastic wrap
• Rolling pin
• Cookie cutters
• Baking sheets
• Parchment paper
• Cooling rack
• Piping bag (for icing)

Instructions

1. Preparation:
   • In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
   • In another large bowl, use an electric mixer to beat the softened butter until it is smooth and creamy. Add the brown sugar and beat until combined. Finally, beat in the egg and molasses until the mixture is homogeneous.
2. Making the Dough:
   • Gradually add the dry ingredients to the wet ingredients, mixing until everything is thoroughly combined. The dough should be stiff.
3. Chilling the Dough:
   • Divide the dough into two halves, pat them into disks, and wrap them in plastic wrap. Chill in the refrigerator for at least two hours or overnight. This step is crucial for the dough to firm up, making it easier to roll out.
4. Rolling and Cutting:
   • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
   • Flour your work surface and rolling pin. Roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes and gently transfer them to the baking sheets.
5. Baking:
   • Bake the cookies for 8-10 minutes, or until they are firm in the center and slightly darker around the edges.
   • Remove from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
6. Decorating:
   • While the cookies cool, make the icing by whisking together powdered sugar and milk or lemon juice until smooth. Adjust the consistency as needed by adding more powdered sugar or liquid. Add food coloring if desired.
   • Once the cookies are completely cool, decorate them with the icing using a piping bag or a small knife. Let the icing set before storing.
7. Storage:
   • Store the cookies in an airtight container at room temperature for up to a week.

Enjoy baking and indulging in these delightful gingerbread cookies! They’re perfect for sharing with family and friends during the holiday season.