Gingerbread Cookies

I made these gingerbread cookies for my family’s Christmas dinner last weekend.  These cookies tasted fantastic- definitely the best gingerbread cookie recipe I’ve ever tried!  They are soft and chewy and have the perfect balance of spices in them (cinnamon, nutmeg, ginger, & cloves).  I decorated these cookies with the same batch of royal icing that I used to decorate my Christmas sugar cookies.  This was a very efficient way to decorate all 8 dozen cookies!  (In case you’re wondering, it took me about 3 hours to decorate all of the cookies).  This is a wonderful recipe that I plan to make every year from now on.  Happy Holidays!

Gingerbread Cookies

Ingredients

• 4 cups all-purpose flour
• 1 tsp. salt
• 1½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. ground cinnamon
• 1½ tsp. ground cloves
• 2 tsp. ground ginger
• 1 tsp. ground nutmeg
• 16 tbsp. unsalted butter, at room temperature
• 1 cup sugar
• 1 cup molasses
• 1 large egg

Directions

1. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Mix in the molasses and egg until combined.  Add in the dry ingredients and mix just until incorporated.  Cover the bowl and chill the dough for at least one hour.
3. Preheat the oven to 350° F.  Line baking sheets with parchment paper.  Roll the dough out on a lightly floured work surface to about ¼-inch thickness.  Cut into desired shapes with cookie cutters.  Place the cookie shapes onto the prepared baking sheets, about 2 inches apart.  Bake for 10 minutes, rotating the pans halfway through baking.  Remove from the oven and let cool on the baking sheets for 10 minutes.  Transfer to a wire cooling rack and let cool completely.  Decorate as desired.

Source: Annie’s Eats; Originally from Good Things Catered and All Recipes

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