There’s something about fresh, homemade gingerbread cookies during the holidays that feels incredibly festive. They’re a surprisingly easy cookie to whip up and the results are classic. I love making mine into snowflakes and little gingerbread men- not pictured below because my attempted frosting job was too humorous for this blog.
I think Christmas cookies are one of those things everyone wants in the house during the holidays. No one is focusing too much on holding up their diet and it’s easy to please (and feed) a crowd this way. I love that you can make the dough for this batch ahead of time and pull it out in a pinch.
9 tbsp. Butter
3/4 c Molasses
1/2 c Brown Sugar
1 Tbsp. Vanilla
3 c Flour
2 tsp. Cinnamon
3 tsp. Ginger
1 tsp. Cloves
1 tsp. Nutmeg
1 tsp. Salt
1. In a stand mixer, beat your wet ingredients: butter, molasses, brown sugar, vanilla, and eggs until thoroughly combined.
2. Add spices and salt to the flour and mix, placing 1/2 a cup to the side for rolling out the dough later.
3. Slowly incorporate your dry flour-spice mixture to the wet ingredients and mix on low.
4. Roll the dough into two balls and place in the fridge to chill. I recommend leaving them overnight.
5. When ready, preheat your oven to 375 degrees and remove your dough from the fridge. Sprinkle your work space with the leftover flour-spice mixture and roll out your dough to about 1/4”-1/2”. Use cooking cutters to shape your dough.
6. Bake for 8-10 minutes, until dark and firm to a light touch. Let the cookies cool for at least a half hour before applying frosting.