Gingerbread Cookies Recipe

Gingerbread Cookies Recipe photo by Taste of Home

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My kids linger around the kitchen when these aromatic cookies are baking. I make them throughout the year using a variety of cookie cutters.—Christy Thelan, Kellogg, Iowa

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Gingerbread Cookies Recipe

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Yield: 60 Servings

30 10 40

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Reroll scraps; cut out sixty 1-1/4-in. triangles. Place triangles on heads for hats. Using remaining scraps, roll sixty 1/4-in. balls; place on top of hats for pom-poms. Gently press to seal edges.
Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
Tint some of the frosting red and some green. Use red and green frosting for hats and buttons. Cut a small hole in the corner of pastry bag or heavy-duty resealable plastic bag; insert #3 round pastry tip. Fill bag with white frosting. Pipe a band of icing on cuffs at hands and feet. Use #16 star pastry tip to pipe a band of frosting at edge of hat and on pom-pom. Yield: 5 dozen.

Originally published as Gingerbread Cookies in Taste of Home Big Book of Christmas

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Gingerbread Cookies

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(1-1) of 1 reviews

Reviewed on Dec. 20, 2012 by rogiles

This recipe was easy to follow and tasted great. It does not have the over powering taste that I usually find with anything ginger. The dough did get crumbly at times, but I just dabbed water on my fingers and that problem was solved. I baked them 8 minutes and they remained soft.