Classic Gingerbread Cookies
These edible decorations are very sturdy and can be hung on the tree or just about anywhere. But be sure to make the holes before you bake the cookies.
| Servings | Prep Time | Cook Time |
| 24cookies | 45minutes | 8minutes + 1 hour chilling time |
| Servings | Prep Time |
| 24cookies | 45minutes |
| Cook Time |
| 8minutes + 1 hour chilling time |
Ingredients
- 2-1/4 cups all-purpose flour
- 1 cup confectioner's sugar
- 1/2 cup granulated sugar
- 1/2 cup butter softened
- 1/2 cup molasses
- 2 tbsp milk
- 1-1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp grated nutmeg
- 1 egg
Portions: cookies
Units:
|
Ingredients
Portions: cookies
Units:
|
Instructions
- In a large bowl, combine flour, sugar, butter, molasses, egg, cinnamon, baking powder, ginger, cloves, baking soda, salt, and nutmeg. With a mixer at medium speed, beat until well-mixed. Wrap in plastic wrap and refrigerate 1 hour. Preheat oven to 350°F.
- On a lightly floured surface with a lightly floured rolling pin, roll dough 1/8-inch thick. Use cookie cutters to create desired ornament shapes, and place on ungreased cookie sheets about 1/2 inch apart. Using a skewer or the tip of a knife, make a hole in the top of each cookie. Re-roll trimmings and cut. Bake 8 minutes, or until lightly browned around the edges. With a spatula, transfer to wire racks to cool completely.
- Combine confectioners' sugar with just enough milk to make a smooth icing. Spoon into a pastry bag fitted with a writing tip, or use a plastic bag and snip the tip from one corner to make a small hole. Pipe designs on cooled cookies and decorate as desired. Set aside to dry completely.
