‘Tis the season to be jolly, and what says jolly more than decorating gingerbread cookies with your family? These classic cookies are a must-have during the holidays, and we’ve got the perfect recipe for you! Not to mention, we’ve also got some tips and tricks on how to make your decorating process easier (and more fun). Read on for the delicious details.
The Perfect Gingerbread Cookie Recipe
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
2 large eggs
¼ cup molasses
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
3 large egg whites, at room temperature 1 pound (about 4 cups) confectioners’ sugar, sifted ½ teaspoon freshly squeezed lemon juice Equipment: 2 (15 by 12-inch) rimmed baking sheets Small offset spatula Fine point black food-safe marker toothpicks Assorted candies
Make the cookies:
Preheat oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until pale and fluffy. Beat in eggs one at a time, then stir in molasses. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves 15 by 12-inch rimmed baking sheets and salt. With mixer on low speed, gradually add to butter mixture until just blended. Divide dough in half; wrap each half tightly in plastic wrap. Refrigerate until firm enough to roll out (at least 2 hours).
Place one sheet of dough between two large pieces of parchment paper. Roll out dough ¼ inch thick. Using a 3-inch gingerbread man cookie cutter or other holiday shapes cut out as many cookies as possible; transfer cookies to prepared baking sheet spacing them about 1 inch apart; knead scraps together and roll out again between parchment paper. Repeat with remaining dough half and remaining baking sheet. Bake cookies until firm but not browned about 10 minutes rotating sheets halfway through baking time. Let cool on sheets several minutes; transfer cookies to wire racks to cool completely before icing 13 by 9 inch 3 quart glass or ceramic baking dish .
Make the icing:
In the bowl of electric mixer fitted with the whisk attachment beat egg whites on medium speed until foamy then gradually add confounder’s sugar beating until combined well and stiff glossy peaks form when beaters are lifted from mixture gradually beat in lemon juice increase mixer speed to high if needed .
Fill piping bags or small zip top bags with icing fit small bag with star tip if desired pipe designs onto cooled cookies or use a small offset spatula or spoon place parchment paper underneath racks while working so that excess icing can be caught
Allow icing to harden slightly before decorating 6 Using black food safe marker draw faces onto gingerbread men 7 Decorate with assorted candies 8 Store in single layer between pieces of wax paper covered tightly in an airtight container up to 1 week Can also be frozen up to 1 month thawed overnight in refrigerator . Enjoy
That’s it folks! Your guide to making perfect gingerbread cookies this holiday season. Be sure to try out this recipe and let us know how it goes in the comments below. If you’re feeling extra festive, share a photo of your decorated masterpieces with us! And from all of us here at Gingerbread Fun, Happy Holidays!