This fantastic and traditional recipe is great if you want to spend quality time with your love ones. it is a simple gingerbread cookie recipe that you can do at anytime, especially during cold days to enjoy with a hot chocolate.
3 1/4 cups flour
3/4 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
12 tablespoons unsalted butter
3/4 cup packed brown sugar
3/4 cup molasses
1 large egg
1 teaspoon vanilla extract
2 cups powdered sugar
2-3 tablespoons milk
In a large bowl, add your flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisk to combine and set aside.
In a stand mixer with the paddle attachment, add the softened butter and beat at a high speed for about 1 minute until it’s light and fluffy.
Add the brown sugar and molasses and mix for another 30 seconds.
Add the egg and vanilla extract and keep the mixer on medium speed for 1-2 minutes until everything is fully incorporated.
With the mixer on low, scoop in the flour mixture about ½ cup at a time until it’s all been incorporated. The dough will be pretty sticky, that’s perfect.
Split the dough into two equal parts and shape them into discs, covering them with plastic wrap. Chill the dough in the refrigerator for at least 3 hours and up to overnight.
Unwrap one disc and place it between two sheets of parchment paper. Roll from the middle to the edges until the dough is about ¼ inch thick.
Preheat your oven to 350°F (177°C).
Use your favorite cookie cutters to cut gingerbread men or any shapes you choose. Roll any unused dough back to ¼ inch thickness and continue to cut until you have used up all the dough.
Repeat with the second disc of dough while the first batch is baking.
Place your cut cookies on a parchment-lined baking sheet and bake at 350°F (177°C) for 9-10 minutes.
Remove the cookies from the baking sheet and set them on a wire rack to cool completely.
Add 2 cups of powdered sugar to a medium-sized bowl. Add 2 tablespoons of milk, I find that whole milk works best, and stir it to combine. Adjust the consistency of the icing by adding more milk or more sugar as needed.
Once the cookies have cooled completely, you can add the icing. I like to give my kids the icing in a bowl with a spoon to decorate their cookies.
put my icing into a small zip-top bag with a corner cut to create a homemade piping bag. I pipe the icing onto the cookies to decorate them.
Find it online: https://clankitchen.com/gingerbread-recipe/