These classic holiday cookies are full of warming ginger, cloves, and nutmeg. Once they've cooled, whip up a batch of royal icing and decorate to your heart's content!
Advertisement - Continue Reading Below
Yields:
46 serving(s)
Total Time:
1 hr 25 mins
Ingredients
21/2c.
all-purpose flour
21/2tsp.
ground ginger
11/2tsp.
ground cinnamon
1/2tsp.
ground nutmeg
1/2tsp.
baking soda
1/4tsp.
ground cloves
1/4tsp.
kosher salt
1/2c.
(1 stick) unsalted butter, at room temperature
1/2c.
firmly packed dark brown sugar
1
large egg
1/4c.
molasses (not blackstrap)
11/2tsp.
pure vanilla extract
1/2
batch royal icing
Assorted food coloring, for tinting royal icing (optional)
Directions
Step 1In large bowl, whisk together flour, ginger, cinnamon, nutmeg, baking soda, cloves, and salt.
Step 2Using electric mixer, beat butter and sugar in large bowl until light and fluffy, about 3 minutes. Beat in egg, molasses, and vanilla. Reduce speed to low and gradually add flour mixture, mixing just until incorporated (dough will be soft).
Step 3Shape dough into four 1-inch-thick disks and roll each between 2 sheets of waxed paper to ⅛ inch thick. Refrigerate until firm, about 30 minutes.
Step 4Heat oven to 350°F. Line baking sheets with parchment paper. Using floured 3- to 3½-inch gingerbread man cookie cutters, cut out cookies. Place on prepared baking sheets, spacing 1 inch apart; reroll, chill, and cut scraps.
Step 5Bake, rotating pans and swapping positions halfway through, until cookies are set and edges begin to brown, 10 to 12 minutes. Let cool on sheets 3 minutes, then transfer to wire rack to cool completely.
Step 6Tint royal icing with food coloring (if using) in individual bowls. Transfer to piping bags and decorate cookies as desired.
Gingerbread can be stored in a cool, dry place for up to one week. Royal icing can be stored in a bowl with plastic pressed directly onto the surface at room temperature for up to two days, or in the refrigerator for up to one week. Bring to room temperature before using.
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.