Gingerbread Cookies

Updated at: Thu, 17 Aug 2023 13:05:36 GMT

Step 1

In a large bowl, prepare the dry ingredients by sifting flour, baking soda, ginger, cinnamon, allspice and salt. Keep aside.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add brown sugar, beat until combined. Beat in the egg, followed by adding vanilla extract and molasses.

Step 3

Slowly add prepared dry ingredients, beat on a low speed until well combined. The dough should be thick.

Step 4

Divide the dough into two equal parts and transfer to a plastic wrap. Using your hands, shape it into a ball and tightly wrap in two plastic wraps. Refrigerate the dough for 1-2 hours or overnight.

Step 5

Remove the dough from the refrigerator and allow it to rest for 10 minutes before working on it.

Step 6

Preheat oven to 350-degree F. Line a baking tray with parchment paper or silicone baking mats and keep aside.

Step 7

Dust your work surface and rolling pin generously with flour. Roll the dough until its 1/8 inch thick. If its sticky, dust the dough with more flour and roll.

Step 8

Use your cookie cutters to cut out the dough as desired and carefully transfer them to the baking sheet. Place them with an inch’s gap in-between.

Step 9

Re-roll the leftover dough and repeat step 8; cutting and transfer to the baking sheet.

Step 10

Bake for 8-10 minutes until the edges brown; mine took 10 minutes. Remove from the oven and allow it to sit at room temperature for 5 minutes, then transfer to a wire rack to cool completely.

Step 11

Once the cookies have cooled, decorate with simple icing or sprinkles. Allow the icing to cool and set. The cookies can be stored in an air tight container for up to one week.

Step 12

In a large bowl, whisk together powdered sugar, vanilla extract and milk until smooth. You can add more sugar if its runny or add more milk if its too thick.

Step 13

Fill the icing in a piping bag or squeeze bottle and draw/decorate your cookies as desired. Allow it to set at room temperature for 2-3 hours.

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