Ye old classic holiday cookie. There’s nothing like a good gingerbread to take you back to childhood memories of snow fights, sledding, and waking up way too early on Christmas morning. And even though we like to get creative with some of our favorites, there are some things that are perfectly great as is. These cookies are one of those foods. Whether it’s gingerbread men (or women) or houses or cars or trains or airplanes or whatever it is you’re enjoying, they are all equally delicious and simple to make. The feeling of glee you got every time you started decorating your cookies still holds the same as an adult. Which is why we’re featuring our gingerbread cookie recipe for the holidays. Because if there’s one thing we know to be true, it’s that the magic of a good gingerbread is enough to make all your holiday dreams come true. Learn to make this classic Christmas cookie in this online pastry course video with our host.
3 cups all-purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 tbsp ground ginger
2 tbsp ground cinnamon
¼ tsp ground cloves
6 tbsp unsalted butter
¾ cup dark brown sugar
½ cup molasses
2 tsp vanilla
1. In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until blended.
2. In another bowl using a hand mixer or standing mixer, beat butter, brown sugar and egg on medium speed until blended.
3. Add the molasses and vanilla extract and continue to mix until well blended.
4. Starting on low, gradually add dry ingredients until dough is smooth. Increase speed as you go.
5. Let stand for a minimal of 2 hours. (Dough can be stored in refrigerator for up to 4 days. Bring to room temperature before baking)
6. While dough is resting, preheat oven to 375F and line cookie sheets with parchment paper.
7. Place dough on a lightly floured surface. Sprinkle more flour on dough and rolling pin and roll it out until it’s about ¼ inch thick. Use more flour, if needed, to avoid sticking.
8. Cut out cookies with desired cookie cutter shapes. Then place on the baking sheet, spacing them out about 1 inch apart.
9. Bake for about 7 minutes for softer cookies and 10 minutes for harder ones. Remove carefully and let cool on a wire rack.