‘Tis the Season for Baking Gingerbread Cookies
From notes of spicy ginger and warm cinnamon to sweet flavors of molasses and vanilla, gingerbread cookies are the quintessential holiday treat.
What you need
- 3/4 cup (1-1/2 sticks) Smith Brothers Farms Unsalted Butter, room temperature
- 3/4 cup packed brown sugar
- 2/3 cup molasses (preferably light)
- 1 Smith Brothers Farms Egg
- 1 tsp. pure vanilla extract
- 3-1/4 cup all-purpose flour
- 1 tbsp. ground ginger
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- Sprinkles and candies, for decorating
- 2 cups powdered sugar
- ¼ cup Smith Brothers Farms Milk
- 1 tsp. vanilla extract
Using a hand mixer, beat butter, brown sugar, and molasses in a large bowl. Mix until fluffy, about two minutes. Add egg and beat until mixed.
In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low speed, gradually add the flour mixture to the wet ingredients until the dough comes together.
Divide the dough in half and pat each piece into a disk and wrap in plastic wrap. Let chill in the fridge until firm, about two to three hours.
When ready to bake, preheat oven to 350F and line two baking sheets with parchment paper. Place one disc of dough onto a lightly floured surface and roll until 1/4 to 1/8 inch thick. Cut out as many cookies that will fit and transfer the cut-out cookies to the baking sheets. Continue rolling and cutting until both sheets are full.
Bake until slightly puffed and set with a toasty shade of brown, about nine to ten minutes. Let the cookies cool on the baking sheet for five minutes before transferring to a cooling rack to cool completely.
Decorate the gingerbread cookies with icing. If you’re adding sprinkles or candies, place these while the frosting is still wet. Let the icing dry for several hours. Once dry, store in an airtight container and kept at room temperature for a week.