Gingerbread Cookies

Bernice Baran
Dec 26, 2017
2 min read

Hello you small number of humans who read my blog :)

I celebrated Christmas a couple days early this year because I'm so cool I get to work on Christmas... Yay...

I took advantage of this holiday season, baking as many things as I could. I will do a post about most of them... you don't want to see some of them lol. This was my first time baking non 'out of the box' gingerbread cookies and there's a few things I would've done differently. Some people really loved them but I think they were a little too 'molasses-y' sooo I cut some out in the recipe down below. I also attempted to make icing for my cookies and that was an utter fail, sooo Betty Crocker's Cream Cheese Icing it is! This actually tasted really good and I really loved the consistency of it.

Cream cheese flavor? ALWAYS Recommended!

[Moccasins - Cutest Christmas gift ever from the BFF]

Plaid Moccasins

Top | Similar here, here and here

Christmas Cookie Cutters

Star Cookie Cutters

Cream Cheese Icing

GINGERBREAD COOKIES

YIELD: ~100 mini cookies | PREP TIME: 25 minutes | COOK TIME: 7 minutes | TOTAL TIME: 70 minutes

INGREDIENTS:

3 cups all-purpose flour, sifted

1 tbsp. ground ginger

1 tbsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup packed dark brown sugar

6 oz. butter, softened

1 large egg yolk

1 1/2 tsp. vanilla extract

1/4 cup molasses

1 - 2 tbsp. milk

INSTRUCTIONS:

Preheat oven to 350 degrees.
In a medium bowl whisk together dry ingredients and set aside.
In the bowl of a stand mixer cream together sugar and butter with a paddle attachment, until well combined.
Add in egg yolk and vanilla, then molasses and half the milk.
Slowly add in dry ingredients and mix until combined. Add in milk as needed just to bring dough together.
Divide dough in half and roll them out to 1/4" thickness between two sheets of parchment paper. Chill on a cookie sheet in freezer about 20 minutes, until firm then cut into shapes using cookie cutters.
Space about 1" apart and bake for 7 minutes. Cool on baking sheet for a couple minutes before transferring to a wire rack.
Pipe icing over cooled cookies and decorate as desired. Let icing set before storing in an airtight container.

LOVE NOTES

The dough is pretty soft and sticky so make sure to refrigerate until it firms up a bit.
When rolling out dough, I used two sheets of parchment paper, so it wouldn't stick to the rolling pin.
I dipped the cookie cutter/stamp in flour every so often to prevent the dough from sticking/tearing apart.
If making larger cookies, you may need to bake for 8-9 minutes.

I really loved baking/decorating these adorbs little cookies and I know most of you won't try them because Christmas is over everyone's new year's resolution is to 'eat healthier and loose weight'. Don't worry, I'm not judging you for being cliche...you'll probably be seeing less baking posts from this girl too lol. Annnyywaaayyy, if you do make these, let me know how you liked them!