Gingerbread Cookies Recipe
POINTEREST Holiday How-To: Gingerbread People
Emma St. Aubin
No cookie says “Christmas”
like gingerbread men and nothing
prepares me more to wrap gifts than
some of these cookies with a good
cup of hot cocoa.
To kick off this holiday season, I
baked a cozy gingerbread family to
share with my own family. I useda classic recipe rather than one of
those chocolate-stuffed, gluten-free,
30-calorie miracles. Although this
recipe is simple, it is spectacular
enough that if baked crispy enough
the cookies can be multi-purposed as
After running to the store to fetch
some molasses, because who actually
has molasses in their pantry, I turned
up the Christmas music so the cookies
would be made with cheer and tied
on my apron because I am a wrecking
ball when I bake.
The entire house quickly filled
with the warm aroma of cinnamon,
cloves, ginger and nutmeg—what a
dream! And to make this dream even
better, it began to snow.
Something to note, if you want
soft and chewy cookies, remove them
from the oven around eight minutes,
but for a crispier cookie, if you are
looking to use them as ornaments
or other decorations, remove them
closer to 10 minutes.
The best part about these
cookies is that they make for easy
and creative gift-giving. Use a
variety of cookie cutter sizes to make
families or groups of friends. For a
whimsical presentation, pack them in
a cellophane bag and tie with ribbon.
1 1⁄4 cups all-purpose flour
1 cup whole wheat flour
1 1⁄2 teaspoons ground ginger
1 teaspoon ground cinnamon
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
1 1⁄4 cups powdered sugar
2 tablespoons milk
1⁄4 teaspoon salt
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground cloves
3⁄4 cup granulated sugar
1⁄4 cup butter, softened
1⁄2 cup molasses
1 large egg
Sprinkles, M&Ms and chocolate chips
Combine flour and next 7 ingredients (through cloves) in a large bowl, stirring
with a whisk.
Beat together granulated sugar and butter in a separate large bowl with a mixer
at medium speed until smooth and well blended. Add molasses and egg; beat
until well blended. Stir flour mixture into sugar mixture until well blended. Divide
dough in half; shape each dough portion into a flat disk. Wrap dough portions
separately in plastic wrap; chill 1 hour or until firm.
Preheat oven to 350°.
Remove 1 dough portion from refrigerator; remove plastic wrap. Roll dough to
a 1/8-inch thickness on a floured surface. Cut with a gingerbread man or woman
cookie cutter. Place cookies 1/2 inch apart on parchment paper-lined baking
sheets. Repeat procedure with remaining dough portion. Bake at 350° for 9
minutes or until they are lightly browned. Remove from pans; cool completely
on wire racks.
To prepare decorations, combine powdered sugar and milk, stirring until smooth.
Spoon the mixture into a heavy-duty zip-lock plastic bag. Snip a tiny hole in one
corner of the bag to use as an icing tube. Squeeze icing onto cookies. Decorate
as desired with sprinkles, M&Ms and chocolate chips.