Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, classic gingerbread cookies. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Classic Gingerbread Cookies is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Classic Gingerbread Cookies is something which I have loved my entire life.
This classic cut-out gingerbread cookie recipe is easy to make, perfect for decorating, and always so delicious. If you're adding any candies, place these on while the frosting is still wet. Our classic gingerbread cookies are made from scratch and full of warm winter spices.
To begin with this recipe, we must prepare a few ingredients. You can cook classic gingerbread cookies using 21 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Classic Gingerbread Cookies:
- Get 10 tbsp. unsalted butter, softened to room temperature
- Take 3/4 cup brown sugar (light or dark fine)
- Get 2/3 cup unsulphured molasses
- Get 1 large egg, at room temperature
- Get 1 tsp. vanilla extract
- Get 3 1/2 cups all purpose flour
- Prepare 1 tsp. baking soda
- Get 1/2 tsp. salt
- Prepare 1 tbsp. ground ginger
- Get 1 tbsp. ground cinnamon
- Take 1/2 tsp. allspice
- Take 1/2 tsp. ground cloves
- Take Icing Ingredients :
- Prepare 1 1/2 cups confectioners' sugar
- Take 1/2 tsp. vanilla extract
- Make ready 2-2 1/2 tbsp. room temperature water or milk
- Prepare pinch salt
- Make ready Additional Things Needed :
- Take ·Extra Flour
- Get ·Cookie Cutters
- Get ·Rolling Pin
Turn gingerbread cookies into cookie cups, cookie bars, crinkle cookies, and so much more. Master this classic recipe and make gingerbread men worthy of Santa himself. Classic Gingerbread Cookie is a must! The cookies are soft and cakey.
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 –>
Perfect chocolate gingerbread cookie recipe for the holidays as a treat for both adults and children. The cookies can be prepared up to one week ahead, stored in an airtight container at room temperature. Nevertheless, gingerbread cookies are a must when it comes to Christmas cookie baking. Bust out your cookie cutter and make this classic Christmas treat! You can use store bought decorators icing for decorating gingerbread cookies which is sold in tubes or pouches.
So that is going to wrap it up for this exceptional food classic gingerbread cookies recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
