Easiest Way to Make Quick Classic Gingerbread Cookies

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, classic gingerbread cookies. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Classic Gingerbread Cookies is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Classic Gingerbread Cookies is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook classic gingerbread cookies using 21 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Classic Gingerbread Cookies:

1. Make ready 10 tbsp. unsalted butter, softened to room temperature
2. Take 3/4 cup brown sugar (light or dark fine)
3. Take 2/3 cup unsulphured molasses
4. Make ready 1 large egg, at room temperature
5. Take 1 tsp. vanilla extract
6. Make ready 3 1/2 cups all purpose flour
7. Make ready 1 tsp. baking soda
8. Take 1/2 tsp. salt
9. Take 1 tbsp. ground ginger
10. Get 1 tbsp. ground cinnamon
11. Get 1/2 tsp. allspice
12. Prepare 1/2 tsp. ground cloves
13. Get Icing Ingredients :
14. Take 1 1/2 cups confectioners' sugar
15. Take 1/2 tsp. vanilla extract
16. Take 2-2 1/2 tbsp. room temperature water or milk
17. Prepare pinch salt
18. Take Additional Things Needed :
19. Take ·Extra Flour
20. Take ·Cookie Cutters
21. Make ready ·Rolling Pin

Steps to make Classic Gingerbread Cookies:

1. In a large bowl, beat the butter on medium speed for 1 minute, until sooth and creamy. Add the brown sugar and molasses and beat until combined and creamy looking. Next, beat in the egg and vanilla for 2 minutes.
2. In a seperate large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves.
3. With the mixer at low speed, slowly mix in the dry ingredients to the wet until thoroughly combined. Dough will be thick and sticky. Divide the dough into 2 equal pieces and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down on it to create a disc shape. Chill discs of dough for at least 3 hours and up to 3 days.
4. Once dough is chilled and you're ready to shape and bake, preheat the oven to 350°F. Line 2-3 large baking trays with parchment paper and set aside.
5. Remove 1 of the dough discs from the fridge, remove from the plastic wrap and place on a flat work surface that's been generously dusted with flour. You should also flour a rolling pin and your hands and continue to flour the work surface as needed (any flour spots on the cut shapes will bake off). Roll out the dough until 1/4" thick, then grab some cookie cutters.
6. Use your favorite cookie cutters to cut out shapes in the dough. Once you can no longer get any more shapes, re-roll the scraps to use up all the dough. You may need to refrigerate the dough again in between re-rolling, if it gets too warm and sticky.
7. Place the shaped cookies on the prepared baking tray. Leave an inch or so of space between shapes, as they will expand slightly. Bake cookies for 8-11 minutes (depending on the size of your cookie cutters. Smaller shapes will cook faster). Rotate the pan once during the bake time. They should be soft in the centers with slightly crisp edges.
8. Cool cookies on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.
9. For the icing : Whisk together all of the icing ingredients until they are a good consistency (it should be thick, but you don't want it too thick, or it won't be easy to decorate with). You can separate the frosting into a few different bowls and add food coloring if you'd like. An easy way to decorate is to then place the icing into small squeeze bottles (can be bought for less than $1 each at Walmart).
10. Make sure the cookies are cooled completely before decorating! Icing will set and harden within a few hours of decorating. No need to cover the cookies while the frosting is setting.
11. Store finished, decorated cookies covered at room temperature for up to 1 week.
12. Mini Gingerbread Houses –>

So that’s going to wrap it up for this exceptional food classic gingerbread cookies recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!