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12 Days of Christmas Cookies: Gingerbread

Day four of our Christmas cookies is an absolute classic that puts a smile on the face of kids and adults alike: Gingerbread cookies.

Not only do these cookies taste like Christmas, but they bring out the holiday spirit in everyone. Invite your family to get in on the fun by helping you decorate or take it a step further and make it a decorating contest.

 

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Gingerbread Cookies

Day four of our Christmas cookies is an absolute classic that puts a smile on the face of kids and adults alike: Gingerbread cookies.

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Not only do these cookies taste like Christmas, but they bring out the holiday spirit in everyone. Invite your family to get in on the fun by helping you decorate or take it a step further and make it a decorating contest.

  • Author: Crystal Plant
  • Prep Time: 10 mins + 30 mins chill time
  • Cook Time: 10 mins
  • Total Time: 28 minute
  • Yield: 6 dozen 1x

Ingredients

Scale

10 Tablespoons unsalted butter, softened

3/4 cup packed light or dark brown sugar

2/3 cup molasses

1 large egg

1 teaspoon pure vanilla extract

3 ½ cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon ground ginger

1 Tablespoon ground cinnamon

1/2 teaspoon allspice

1/2 teaspoon ground cloves

Instructions

  1. In a large bowl beat the butter for 1 minute on medium speed until completely smooth and creamy.
  2. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking.
  3. Scrape down the sides and bottom of the bowl as needed.
  4. Next, beat in egg and vanilla on high speed for 2 full minutes.
  5. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined.
  6. On low speed, slowly mix into the wet ingredients until combined.
  7. The cookie dough will be quite thick and slightly sticky.
  8. Divide dough in half and place each onto a large piece of plastic wrap.
  9. Chill dough for 30 minutes.
    Preheat oven to 350°F.
  10. Line 2-3 large baking sheets with parchment paper.
  11. Remove 1 disc of chilled cookie dough from the refrigerator.
  12. Generously flour a work surface, as well as your hands and the rolling pin.
  13. Don’t be afraid to continually flour the work surface as needed- this dough can be sticky.
  14. Roll out disc until 1/4-inch thick.
  15. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets
  16. Bake cookies for about 9-10 minutes.
  17. Allow cookies to cool for 5 minutes on the cookie sheet.
  18. Transfer to cooling rack to cool completely.
  19. Once completely cool, decorate as desired.

 

 

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Crystal Plant

Crystal is a Red Seal Chef who currently resides with her Husband in the Ottawa Valley. She Is the Food Service Co-Ordinator for the Algonquin College Waterfront Campus. She studied Culinary Arts at George Brown and has taken her studies abroad to Italy. With a passion for local food, she strives to stick to a farm-to-table lifestyle. She enjoys spending time in nature with her husband and two dogs.

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