Making Gingerbread Cookies

Gingerbread Cookies!

Making gingerbread cookies.Glor and I have been making Gingerbread cookies every winter for the past several years. She typically enjoys helping me out in the kitchen but she especially loves to make things on her own. We pretty much have a system going for making these and this year I gave her all the freedom she wanted in order for her to make her own batch.

Even though the recipe remains the same, I first posted it here, I wanted to share it again since it’s popular this time of year. The only difference this time was that we decided to try already made icing. The ones we bought worked perfectly and saved us a lot of time. 

Gingerbread Cookies
Yields 24
Classic Gingerbread cookies for the winter season.
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Prep Time
1 hr
Cook Time
18 min
Prep Time
1 hr
Cook Time
18 min
the cookie dough
  1. 1 1/2 sticks butter, softened
  2. 1 2/3 cup regular sugar
  3. Zest of 1 orange
  4. 4 cups all purpose flour
  5. 1 1/2 teaspoon baking powder
  6. 1/2 teaspoon baking soda
  7. 1 tablespoon ground Ginger
  8. 1/2 teaspoon ground Allspice
  9. 2 teaspoons ground Cinnamon
  10. 1/4 teaspoon ground Cloves
  11. 1/2 teaspoon salt
  12. 2 room temperature eggs
  13. 1/2 cup dark Molasses
  14. juice of 1 lemon
for the icing
  1. 1 cup powder sugar
  2. 1-2 tablespoons milk
  3. food coloring of your choice and assorted sprinkles, as desired
Instructions
  1. Preheat oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment add butter, sugar and orange zest. Beat until smooth, 5 to 8 minutes. Meanwhile, in another medium bowl, sift together all the dry ingredients, starting with the flour and ending with the salt.
  3. In another small bowl, whisk together the eggs, molasses and lemon juice.
  4. When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients and the egg mixture alternating until well blended.
  5. Remove the bowl from machine and divide the dough in half. Make two balls, flatten out and wrap with plastic wrap. Put in refrigerator and chill for at least 20 minutes. This will make the rolling of the dough easier.
  6. Lightly flour your working surface and use a floured rolling pin to gently roll out the first half of the dough. Lightly flour the cookie cutters and cut out the shapes making as few scraps as possible.
  7. Gently transfer the cutout cookies to baking sheet pan (lined with parchment paper). Do not crowd the cookies.
  8. Bake until slightly browned in the edges, 8-10 minutes, rotate sheet pan if necessary for even baking.
  9. Cool on tray for a couple minutes then transfer to wire rack to cool off completely.
  10. For the icing combine the sugar and milk in a bowl. Leave white or divide among bowls and add food coloring.
  11. Decorate cookies with icing using a pastry bag or use a ziplock bag by cutting off a tiny part of a corner.
Notes
  1. When measuring the molasses coat your measuring cup with nonstick spray first. This will ensure you get every drop of the molasses when transferring without leaving any stuck to the cup.
  2. Store in airtight container.
Lady Diana's Pearls http://ladydianaspearls.com/
Have fun with the kids making Gingerbread Cookies.How to make Gingerbread cookies with the kids.Teaching her how to bake Gingerbread cookies.Decorating supplies for Gingerbread cookies.Gingerbread Cookies!Gingerbread cookies!Yummy Gingerbread cookies!All the kids helped out with the decorating part of the cookies and as you can imagine many of the Gingerbread kids ended up looking more like Halloween zombies! Unfortunately I didn’t put my “do not touch” sign on the cookies we had completed so by the time I went to take pictures most of the cookies were gone except for this little batch. I tell ya they’re that GOOD! I hope you get a chance to make these cookies because they’re yummy and so much fun to make! Enjoy!

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