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Every year I break out my mixer and Gingerbread recipe and get baking with the kids. I love seeing how each year they are getting better and better at doing things on their own. This year they both were able to measure and little girl read brother the recipe.
I gotcha covered. With my two little helpers we made one batch of cookies and once again they came out delicious! One of the tricks is ensuring you chill our dough and don’t made them too thin.
These soft gingerbread cookies are sweet, soft, and lightly spiced. This is the perfect cut-out cookie recipe, and will quickly become a family favorite for the holidays! While I love them just like this warm and without anything on them it has become a tradition to frost them on Christmas Eve with the whole family in town.
Now I wouldn’t say that the kids are expert decorators but they have a blast with the icing and sprinkles and they taste amazing! We typically will do one batch at a time and keep them layered with parchment paper and sealed so they stay soft and chewy.
Now I can’t promise they will last but I will say that every year Santa has LOVED them!
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Gingerbread Cookies
INGREDIENTS
- 1 cup butter, at room temperature (salted or unsalted)
- 1 cup granulated white sugar
- 1 egg
- 1 cup dark molasses
- 2 tablespoons white vinegar
- 5 cups flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
INSTRUCTIONS
- Cream butter, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
- Beat in egg, molasses, and vinegar.
- Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients.
- Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes.
- When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to 1/2″ thick on a floured surface; cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll “scraps” of dough as needed, using all of the dough.
- Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.
- Repeat with remaining dough.
- Leave plain or decorate
Royal Frosting
INGREDIENTS
- 3oz egg whites
- 1 teaspoon vanilla
- 4 cups powdered sugar
INSTRUCTIONS
- Combine egg whites & vanilla until frothy.
- Add sugar gradually and mix until shiny
- Turn to high until peaks form
- Separate out and add coloring to batches based on colors you want to use (don’t forget to keep some white)
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