The Perfect Gingerbread Cookie

Something about the holiday season brings out my inner Joanna Gaines and I go into full DIY and baking mode. Growing up, my favorite moments were watching my family in the kitchen baking all of our recipes that have been passed down through the generations. Watching my grandma’s beautiful hands, intricately fold the pie crust, while my mother helped make the filling and my sisters and I ran around throwing flour at one another; always seemed like the perfect snapshot moment that the holidays are all about. 

The older I get the more passionate I become about baking, getting creative and sharing the recipes that have lived within my family for decades. No better way to start sharing those than with the perfect Christmas Gingerbread cookie. 

This would make the perfect activity to do on Christmas Eve, or even Christmas night with the family before y’all snuggle up by the fire and turn on a Christmas movie.

Here are the ingredients you’ll need:

  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup molasses
  • 1 egg
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 & 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

First, get a large bowl and mix together the butter and brown sugar until it has a smooth texture. Add the molasses and egg and mix again to combine, scraping down the sides of the bowl as needed.

Add the flour, salt, baking soda and spices. Mix until everything is completely combined. Take the cookie dough out of the bowl and place it into a large piece of plastic wrap, then wrap it up into a disc and put it in the refrigerator to chill for 3 hours, or even overnight. (This makes the cookie soft and fluffy)

Later, preheat the oven to 350 degrees and line a cookie sheet with parchment paper. On a well floured surface, roll the dough out to 1/4” thickness.

Cut into desired shapes with cookie cutters. Transfer the cut cookies to the baking sheet, leaving a little space between each cookie. Bake for about 10 minutes until they just start to look set but do not over bake. Let cool for 5-10 minutes on the sheet. Remove from the cookie sheet to cool completely on wire racks. Then frost or decorate with royal icing. 

Then make some hot cocoa or coffee, snuggle up and enjoy your tasty treats!

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