One of my favorite things to do around the holidays is make cookies. My Dad always made this Gingerbread Cookie recipe while I was growing up. My siblings and I loved decorating these cookies and spending time together. Now that I’ve grown up and moved away, I decided to carry on this tradition in my own home. This is hands down my favorite Gingerbread recipe. These cookies are super simple to make and so delicious!
Justin and I had fun decorating and eating these cookies. We ended up not having a gingerbread man cookie cutter, so we improvised. To top it off we watched one of my favorite Christmas movies, White Christmas, while we decorated the cookies. Find the recipe below! Also, have you tried the Williams Sonoma Peppermint Bark? If you haven’t, you should grab some this week – it’s the best!
(Makes 2 1/2 dozen 6 inch cookies)
Cookies- 3 1/4 cups all purpose flour, 1/2 tsp. baking soda, 1/4 tsp. salt, 1 tsp. ground cinnamon, 2 tsp. ground ginger, 1/4 tsp. ground cloves, 1 cup salted butter (softened), 3/4 cup dark brown sugar (firmly packed), 1 large egg, 1/2 cup unsulfured molasses
Icing- 2/3 cup confectioner’s sugar, 1-2 tsp milk
Preheat oven to 325 degrees fahrenheit. Whisk together flour, soda, salt, cinnamon, ginger and cloves in a medium bowl.
In a large bowl with an electric mixer, cream butter and sugar. Scrape down the sides of the bowl. Add egg and molasses, and beat on medium speed until smooth. Scrape bowl and add the flour mixture. Blend on low speed just until combined.
Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap and refrigerate 1 hour. On a floured surface with floured rolling pin, roll dough out to 1/4 inch thickness. With floured cookie cutters, cut into cookies. Gather scraps and reroll the dough until all the dough is used. Place on ungreased baking sheets 1/2 inch apart. Bake 9-11 minutes being careful not to brown. Transfer to a cool flat surface with spatula.
For the icing: Whisk sugar and milk together in a small bowl until mixture is smooth but liquid. Spoon icing into a pastry bag fitted with a small piping tip. Decorate gingerbread men as desired.