Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, classic gingerbread cookies. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
This classic cut-out gingerbread cookie recipe is easy to make, perfect for decorating, and always so delicious. These classic gingerbread cookies are made from scratch and full of warm winter spices. We love our classic Gingerbread cookies, but if you're looking for other holiday favorites check out our Santa.
Classic Gingerbread Cookies is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Classic Gingerbread Cookies is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook classic gingerbread cookies using 21 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Classic Gingerbread Cookies:
- Make ready 10 tbsp. unsalted butter, softened to room temperature
- Prepare 3/4 cup brown sugar (light or dark fine)
- Get 2/3 cup unsulphured molasses
- Get 1 large egg, at room temperature
- Prepare 1 tsp. vanilla extract
- Get 3 1/2 cups all purpose flour
- Get 1 tsp. baking soda
- Take 1/2 tsp. salt
- Take 1 tbsp. ground ginger
- Take 1 tbsp. ground cinnamon
- Get 1/2 tsp. allspice
- Get 1/2 tsp. ground cloves
- Take Icing Ingredients :
- Take 1 1/2 cups confectioners' sugar
- Get 1/2 tsp. vanilla extract
- Make ready 2-2 1/2 tbsp. room temperature water or milk
- Make ready pinch salt
- Take Additional Things Needed :
- Prepare ·Extra Flour
- Make ready ·Cookie Cutters
- Get ·Rolling Pin
Before the season's over, try our favorite Christmas cookie recipes and easy gingerbread desserts too. The holidays can't happen without a little ginger and. The cookies are soft and cakey. Perfect chocolate gingerbread cookie recipe for the holidays as a treat for both adults and children.
Instructions to make Classic Gingerbread Cookies:
- In a large bowl, beat the butter on medium speed for 1 minute, until sooth and creamy. Add the brown sugar and molasses and beat until combined and creamy looking. Next, beat in the egg and vanilla for 2 minutes.
- In a seperate large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves.
- With the mixer at low speed, slowly mix in the dry ingredients to the wet until thoroughly combined. Dough will be thick and sticky. Divide the dough into 2 equal pieces and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down on it to create a disc shape. Chill discs of dough for at least 3 hours and up to 3 days.
- Once dough is chilled and you're ready to shape and bake, preheat the oven to 350°F. Line 2-3 large baking trays with parchment paper and set aside.
- Remove 1 of the dough discs from the fridge, remove from the plastic wrap and place on a flat work surface that's been generously dusted with flour. You should also flour a rolling pin and your hands and continue to flour the work surface as needed (any flour spots on the cut shapes will bake off). Roll out the dough until 1/4" thick, then grab some cookie cutters.
- Use your favorite cookie cutters to cut out shapes in the dough. Once you can no longer get any more shapes, re-roll the scraps to use up all the dough. You may need to refrigerate the dough again in between re-rolling, if it gets too warm and sticky.
- Place the shaped cookies on the prepared baking tray. Leave an inch or so of space between shapes, as they will expand slightly. Bake cookies for 8-11 minutes (depending on the size of your cookie cutters. Smaller shapes will cook faster). Rotate the pan once during the bake time. They should be soft in the centers with slightly crisp edges.
- Cool cookies on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.
- For the icing : Whisk together all of the icing ingredients until they are a good consistency (it should be thick, but you don't want it too thick, or it won't be easy to decorate with). You can separate the frosting into a few different bowls and add food coloring if you'd like. An easy way to decorate is to then place the icing into small squeeze bottles (can be bought for less than $1 each at Walmart).
- Make sure the cookies are cooled completely before decorating! Icing will set and harden within a few hours of decorating. No need to cover the cookies while the frosting is setting.
- Store finished, decorated cookies covered at room temperature for up to 1 week.
- Mini Gingerbread Houses –>
Make gingerbread cookies for the holidays with this Food.com recipe. Use additional flour to avoid sticking. Cut out cookies with desired cutter– the ginger bread man is our favorite of course. I like to bite their heads off first, then each arm, and then each leg. These cookies are tasty, classic, spice-flecked and a rich shade of brown - exactly what they.
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