The countdown to Christmas is on and very few cookies encapsulate the holiday season as well as classic gingerbread! We brought your our special Whole Wheat Low-Sugar Gingerbread Cookie recipe last year and this year, we’re delivering the classic gingerbread recipe that has been warming household ovens for many a holiday season.
Yield: About 2 dozen cookiesIngredients1/2 cup butter, softened
3/4 cup packed dark brown sugar
1/3 cup molasses
2 tablespoons water
2-2/3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
In a large bowl, add the butter and brown sugar. Use a mixer, set on medium speed, to cream the ingredients into a light, fluffy mixture.
Add the molasses, egg, and water. Mix until combined thoroughly.
In a small bowl, add the flour, ginger, baking soda, salt, cinnamon, nutmeg, and allspice.
Gradually add the flour mixture to the butter and brown sugar mixture. Blend until all ingredients are well combined and the dough is uniform throughout.
Divide the dough in half, placing each half into a small bowl. Cover each bowl with plastic wrap and refrigerate for about 30 minutes. When it is ready, the dough should be firm and easy to handle.
Preheat the oven to 350 degrees Fahrenheit and lightly grease two baking sheets, setting these aside for later use.
Lightly flour your work surface and add some flour into a shallow dish. The dish should be big enough to hold several cookie cutters that are about 4 inches on the longest side.
Place your cookie cutters in the dish and set the dish aside.
On your floured work surface, roll out each half of the chilled dough to be about 1/8 inch thick.
Use the floured cookie cutters to cut out the gingerbread shapes and place the shapes 2 inches apart on the baking sheets.
Bake the cookies about 10 minutes or until the centers are done and the edges are firm.
Remove the cookies from the oven and place them on wire racks to cool completely.
Reroll the dough scraps, continuing to cut out and bake the cookies until all of your dough is used.
Optional: Frost gingerbread cookies with a light glaze or white frosting after the cookies have cooled.