I love gingerbread cookies. It’s a spiced cookie after all! After making two spiced cookies that I loved, I wanted to experiment with more. That’s when I realized that I’ve never made gingerbread cookies from scratch. Heh, one would think that’s an obvious choice. Well I decided to fix that problem, and that’s exactly what I did!
Really nothing beats from scratch baked goodies so I knew that I was about to love gingerbread cookies even more! I didn’t search far before settling on a recipe. I decided to start out with one from the Food Network because it did get good reviews. However, since I like my spices to have a stronger presence in each bite, I did modify the recipe to my liking by adding more spices than the recipe called for. Also, after my experience with the spiced cardamom cookies, I decided to go with dark brown sugar rather light brown.
Lately I have been finding that I prefer my spiced cookies crispy, so I made most of the cut outs thinner while still making some thicker for those that do prefer a more plump cookie.
Speaking of cut outs, I decided to give Mr. Gingerbread Man a break, and made pine tree cut outs instead. Each tree was embellished with some snow. If you follow me on Instagram, you may have gotten a glimpse of Mr. OTI giving me a helping hand with the snow. ;)
I was very happy with the outcome of my first ever gingerbread cookies, that I just wanted to share the recipe with you. So here it is… I hope you enjoy!
Gingerbread Cookies (adapted from Food Network)
3 cups All-Purpose Flour, plus more for dusting
1 teaspoon Baking Soda
1 1/2 teaspoon Ground Cinnamon
1 1/2 teaspoon Ground Ginger
1 teaspoon Ground Allspice
1 teaspoon Ground Cloves
1/2 teaspoon Salt
1/2 teaspoon Freshly Ground Black Pepper
12 tablespoons (1 1/2 sticks) Unsalted Butter (at room temperature)
1/2 cup packed Dark Brown Sugar
2/3 cup Unsulfured Molasses
1 large Egg
1. Sift together the flour, baking soda, all the spices, salt, and pepper in a bowl. Set aside.
2. Place the butter and brown sugar in the bowl of an electric mixer and mix on medium speed until fluffy (about 5 minutes). Beat in the egg and molasses.
3. Reduce the speed to low and gradually spoon in the flour mixture. Mix until combined and dough forms.
4. Divide the batter into two discs and wrap each with plastic wrap. Refrigerate the dough for at least 1 hour or up to 2 days.
5. Preheat oven to 350 degrees. Working with one disc at a time, roll out the dough between two sheets of parchment paper dusted with flour. Roll dough to 1/4″ thick (or 1/8″ for a crispier cookie). Cut out the cookies and place on a parchment paper lined cookie sheet spaced about 1″ apart. Refrigerate each filled tray for about 10 minutes before baking. If the dough becomes too soft to work with, refrigerate it again for at least 5 minutes before working with it again.
6. Bake cookies until crisp about 10 to 12 minutes. Let cool on sheet for 2 minutes and then transfer to wire racks to cool completely.
Cookies can be stored up to one week in an airtight container at room temperature. I like to store them between layers of parchment paper if decorated.
For decorating, I simply used royal icing to create snow. For a quick recipe, my go to is this recipe from Martha Stewart.
I hope everyone has a very Happy Holiday!!