or Gingerbread Women, Bears, Bells, Trees...
We originally found this recipe on Classy Girls Wear Pearls site but we've made a few changes with the icing and ingredients! If you're more of a molasses fan head over her way to have a look at the original recipe that's amazing!
Ingredients:
The Cookie:
1 teaspoon salt
1 teaspoon vanilla extract
1 cup brown sugar
4 teaspoons ground cinnamon
5 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cloves
18 tablespoons unsalted butter (room temp)
1/2 cup molasses
2 eggs
5 cups of flour
1 teaspoon of baking powder
The Icing:
1 cup of sifted confectionary powered sugar
1 tsp of milk
1/4 of a tsp of salt
1/2 tsp of vanilla extract or flavor of choice (keep in mind this needs to go with the gingerbread flavor if you're not going with vanilla).
Mix all dry ingredients together first in a separate bowl (salt, sugar, cinnamon, ginger, nutmeg, cloves, baking powder).
Put all of the unsalted butter (room temp) in a mixed bowl. Mixed on med speed for 3-5 mins. If you're without a kitchen aid, a hand mixer also works for this step. The butter should have a light whipped look when completed.
Slowly add molasses, eggs and vanilla into the whipped butter. Mix well.
The add the dry ingredients bit by bit into the mixer. The dough will toughen up and near the end you might need to stir by hand.
Remove dough from mixing bowl into an air tight container or plastic wrap, store in the fridge overnight.
The next day or when you plan on baking the gingerbread dough roll out dough on a well floured surface. This step might be difficult when the dough is first out of the fridge. If you plan on having kids help cut out shapes you might need to take the dough out earlier to help with rolling it out.
Preheat Oven to 375 F
Cut out all the fun holiday shapes. We know this is a gingerbread men recipe, but trees, bells, snowflakes, or even teddy bears count for your shapes. In our book the more the merrier! (Note rolling out the dough too thin will give you more of a gingersnap than a gingerbread cookie, keep in mind).
Bake at 375 for 8-10 mins or till done.
Cool on a cookie rack
Icing
In a mix bowl, mix powered sugar, vanilla, salt, and milk.
Whip till creamy then put into bags to pipe designs out (if you plan on doing multiple colors we suggest putting the icing in separate bowls and then dying). Keep in mind dye does make the icing a bit more runny so keep it a bit more stiff until adding the dye to see how creamy it turns out.
Decorate cookies with Icing!
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