Description
A classic recipe for making traditional gingerbread cookies, complete with instructions for optional royal icing decoration.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- For Royal Icing (optional):
- 1 large egg white or 2 tablespoons meringue powder
- 2 cups powdered sugar
- 1 teaspoon lemon juice or vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg, molasses, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a stiff dough forms.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours (or up to 2 days).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of chilled dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes.
- Place cookies about 1 inch apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are firm and lightly browned.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For Royal Icing: If using egg white, beat egg white until frothy. Gradually add powdered sugar and lemon juice (or vanilla), beating until stiff peaks form. If using meringue powder, combine meringue powder with 4 tablespoons warm water, beat until foamy, then gradually add powdered sugar and lemon juice/vanilla, beating until stiff peaks. Decorate cooled cookies as desired.
Notes
- Chilling the dough for at least 2 hours is crucial for easy handling and shape retention during baking.
- If the dough becomes too hard after refrigeration, let it sit at room temperature for 5-10 minutes before rolling.
- Baking time may vary based on cookie thickness and oven calibration.