It has been gingerbread overload in my kitchen lately! I’m glad no one in my house is getting sick of it…yet!
Well, I know for sure there will be a lot of cookie making out there and the holidays are creeping up so fast, so why not do yourself a favor and make these gingerbread cookies!
I also like to go over the top and drizzle brown butter icing over mine (I can’t get enough of brown butter these days either!).
This recipe is a cookie variation on one of my previous posts, gingerbread cake with brown butter icing and almonds.
Gingerbread cookies (also a great for making gingerbread men!). Makes about 4 dozen.
3 Cups+2 Tablespoons: All purpose flour
2 teaspoons: Ground cinnamon
2 teaspoons: Ground ginger
1/2 teaspoon: Ground cloves
Pinch: Ground nutmeg
1 teaspoon: Baking soda
1/2 teaspoon: Salt
2 Sticks (16 Tablespoons): Unsalted butter, soft
1/2 Cup: Vegetable oil
1/2 Cup: Granulated sugar
1/2 Cup: Brown sugar
1/4 Cup: Unsulphured molasses
1 teaspoon: Vanilla extract
1 Large Egg
1) In a medium bowl, whisk together the flour, spices, baking soda and salt.
2) In a mixer using the paddle attachment, cream together the soft butter, oil, sugars and molasses on medium speed until light and fluffy, about 4 minutes. Beat in the egg & vanilla until combined through. Be sure to scrape down the bowl using a rubber spatula.
3) With the mixer on low speed, add the dry ingredient mixture. Mix just until a dough forms.
4) Divide the dough in half, shape into a circle and wrap each in plastic. Refrigerate until firm for at least 30 minutes.
5) Preheat the oven to 350 degrees. After the dough has had time to chill, get ready to roll! Lightly flour the surface and using a rolling pin, roll the dough about 1/4 inch thick. Tip: if the dough is too firm, just let it sit out for a few minutes until pliable.
7) Gather, reroll and stamp out all the scraps until all the dough is used. If you do not wish to bake all the dough at once, keep it wrapped in plastic and freeze. You can defrost it in the refrigerator whenever you need it.
8) Bake the cookies until the edges are golden brown, about 12-15 minutes. Cool the cookies on a wire rack. Once they are fully cooled, line them up close together. I kept mine on my silpat, since I know it’s easy clean up. You can also place them on top of a piece of wax paper.
Now time to ice! I had some leftover brown butter icing on hand, so that is what I decided to use.
For my icing recipe, check out my post: Gingerbread Cake with Brown Butter Icing & Almonds!
9) Follow the directions for making brown butter icing. Put it into a ziplock bag or a small piping bag. Snip off a small corner.
Enjoy the holidays everyone!