We always make shaped cookies for Christmas – Gingerbread and Sugar cookies. I am actually not a big fan of Gingerbread (I would rather have my Dipped Ginger Snaps), but my husband is, so we make them for him. My kids prefer the Sugar cookies. My husband ends up eating most of these cookies, but he LOVES them, so he is alright with that.
He’s tried a few different recipes, and has settled on his favorite. So this is the one we make him each year
Ingredients:
- 3/4 cup packed dark brown sugar
- 1 stick butter, softened
- 2 large eggs
- 1/4 cup molasses
- 3 3/4 cups all-purpose flour, plus more for dusting work surface
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- a batch of my buttercream frosting
Directions:
Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Stir in the flour, ginger, baking soda, cinnamon, nutmeg, and salt and mix until combined.
Wrap in plastic wrap and place in the refrigerator until firm, about 1 hour.
Preheat the oven to 350 degrees F.
Allow the dough to sit at room temperature for about 15 minutes, until pliable. Roll out half of the dough, until about 1/8-inch thick. Cut out with cookie cutters. Re-roll the scraps and the other half of the dough. Place shapes on a greased cookie sheet. Bake for 10 minutes, until just beginning to brown at the edges. DO NOT overcook – set a timer. Cool and frost.
Gingerbread cookies
Ingredients
- 3/4 cup packed dark brown sugar
- 1 stick butter, softened
- 2 large eggs
- 1/4 cup molasses
- 3 3/4 cups all-purpose flour, plus more for dusting work surface
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- a batch of my buttercream frosting
Instructions
- Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined.
- Add the eggs and molasses and mix until combined.
- Stir in the flour, ginger, baking soda, cinnamon, nutmeg, and salt and mix until combined.
- Wrap in plastic wrap and place in the refrigerator until firm, about 1 hour.
- Preheat the oven to 350 degrees F.
- Allow the dough to sit at room temperature for about 15 minutes, until pliable.
- Roll out half of the dough, until about 1/8-inch thick.
- Cut out with cookie cutters.
- Re-roll the scraps and the other half of the dough.
- Place shapes on a greased cookie sheet.
- Bake for 10 minutes, until just beginning to brown at the edges. DO NOT overcook - set a timer.
- Cool and frost.
