Decorated Gingerbread Cookies for Christmas
 
Prep time
Cook time
Total time
 
A gingerbread cookie dough for baking and decorating for Christmas!
Author:
Recipe type: cookie
Serves: 30
Ingredients
  • 8 ounces butter (1 cup)
  • 7½ ounces packed brown sugar (1 cup)
  • 6 ounces unsulphered molasses (1/2 cup) * I use Grandmas Molasses
  • 1 whole egg
  • 1 TBL pure vanilla
  • 1 pound all purpose flour (3¾cups)
  • 1 TBL ground ginger
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp ground cloves
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
Instructions
  1. Cream softened butter and brown sugar.
  2. Add molasses and mix well.
  3. Add egg and vanilla and mix until combined. Make sure the molasses is mixed in well to avoid streaking in your cookie dough.
  4. Mix in flour and dry ingredients. Dough will be soft. Cover with plastic wrap. Chill for 1 hour up to one week.
  5. When ready to roll out dough, use extra flour to avoid rolling pin sticking to dough. If dough continues to stick to rolling pin despite adding extra flour, chill a bit longer.
  6. Roll dough ¼ inch thick and use cookie cutters of choice.
  7. Bake on parchment or silpat lined sheet or use a light spray of non-stick spray.
  8. Bake in 350 degree oven 10 to 12 minutes. Cool on sheet.
  9. Decorate using royal icing.
Notes
It's important to chill this dough to make rolling out a lot easier and to avoid having to add too much extra flour. Some extra flour will be necessary, but try to use a minimum. I break off dough to roll out, leaving the remainder in the fridge and chilled until I'm ready to use. This dough chills for up to a week in your refrigerator if you want to make ahead. The dough will darken a bit with time in the fridge but bakes up delicious.
Recipe by Country Cupboard Cookies at https://countrycupboardcookies.com/decorated-gingerbread-cookies-for-christmas/