Classic Gingerbread Cookies
Classic Gingerbread Cookies

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, classic gingerbread cookies. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Classic Gingerbread Cookies is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Classic Gingerbread Cookies is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have classic gingerbread cookies using 21 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Classic Gingerbread Cookies:
  1. Take 10 tbsp. unsalted butter, softened to room temperature
  2. Take 3/4 cup brown sugar (light or dark fine)
  3. Prepare 2/3 cup unsulphured molasses
  4. Make ready 1 large egg, at room temperature
  5. Take 1 tsp. vanilla extract
  6. Get 3 1/2 cups all purpose flour
  7. Get 1 tsp. baking soda
  8. Prepare 1/2 tsp. salt
  9. Prepare 1 tbsp. ground ginger
  10. Take 1 tbsp. ground cinnamon
  11. Make ready 1/2 tsp. allspice
  12. Get 1/2 tsp. ground cloves
  13. Get Icing Ingredients :
  14. Take 1 1/2 cups confectioners' sugar
  15. Make ready 1/2 tsp. vanilla extract
  16. Take 2-2 1/2 tbsp. room temperature water or milk
  17. Make ready pinch salt
  18. Make ready Additional Things Needed :
  19. Take ·Extra Flour
  20. Make ready ·Cookie Cutters
  21. Take ·Rolling Pin
Steps to make Classic Gingerbread Cookies:
  1. 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.
  2. In a seperate large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool cookies on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.
  9. 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).
  10. 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.
  11. Store finished, decorated cookies covered at room temperature for up to 1 week.
  12. Mini Gingerbread Houses –>

So that is going to wrap it up for this special food classic gingerbread cookies recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!