Ingredients:
– 3 cups all-purpose flour
– 7 cup packed dark brown sugar
– ¾ tsp baking powder
– 2 tbsp ground ginger
– 1 tbsp ground cinnamon
– 3 tsp ground cloves
– 4 tsp ground nutmeg
– 5 tsp salt
– 1 large egg
– 6 cup unsalted butter, softened
– 2/3 cup molasses
– 4 tsp vanilla extract
Icing:
– 2 cups powdered sugar
– 3 tbsp milk
– 1 tsp vanilla extract
– Optional: Food coloring
Instructions:
1. Prepare the dough:
– In a large mixing bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
– In another large bowl, using an electric mixer, beat the softened butter and brown sugar together on medium speed until fluffy and well combined.
– Add the egg, molasses, and vanilla extract to the butter mixture, beating until fully incorporated.
– Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms. If the dough is too sticky, add a bit more flour, one tablespoon at a time.
– Divide the dough in half, shape into two disks, wrap each in plastic wrap, and refrigerate for at least 1 hour or until firm.
2. Roll out the dough:
– Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
– On a lightly floured surface, roll out one disk of dough to about ¼ inch thickness.
– Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets, spacing them about 1 inch apart.
3. Bake the cookies:
– Bake in the preheated oven for 8-10 minutes, or until the edges are firm and the centers are set.
– Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
4. Prepare the icing:
– In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed, a little at a time.
– If desired, divide the icing into separate bowls and add food coloring.
5. Decorate the cookies:
– Once the cookies are completely cool, use a piping bag or a zip-top bag with a small corner snipped off to pipe the icing onto the cookies in desired patterns.
– Let the icing set completely before storing or serving.
Serving:
– Serve your beautifully decorated gingerbread cookies with a cup of hot cocoa or tea.
– Store in an airtight container at room temperature for up to a week.
Enjoy making and sharing these festive and delicious gingerbread cookies!