The winter season is upon us and it’s the perfect time for some gingerbread cookies. These cookies are delicious and are also a great creative outlet. They’ll also fill your home with the beautiful aroma of warm spices.
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cup all purpose flour
- In a medium sized bowl, sift together the flour, salt, baking soda, and spices, then mix them well. Set aside.
- In a large bowl, cream the softened butter and sugar together with an electric mixer until it’s creamy and fluffy. Once that’s done, add in the egg and mix well, then mix in the molasses.
- Add the dry ingredients into the wet ingredients and mix them until a ball of dough forms. Don’t use for hand held mixer for this part as it will be too weak. After this, wrap the dough in plastic wrap and place in the fridge to chill for half an hour.
- Preheat your oven to 350 F or 165 C and line some cookies sheets with parchment paper.
- Take your dough our of the fridge and roll it out onto a lightly floured surface. Roll the dough out until it’s 1 cm thick, then cut out your desired cookie shapes. Place them onto the cookies sheets and bake for 9-11 minutes
- Once the cookies are done baking, take them out of the pan and place them onto a cooling rack to cool.
- For the cookie icing, mix powdered sugar with a bit of heavy whipping cream and a teeny bit of water to thin it out. Add more water depending on the consistency you want for your icing, but don’t add too much as it will cause your designs to run. Start with a little bit of water first, then add more.