The gingerbread cookie is a classic holiday favorite and is best served warm and chewy. This is the easy recipe I use to make sure there aren’t any left on the plate.
For the cookies:
3 cups all-purpose flour
1 TBSP ground ginger
2 TSP ground cinnamon
1/4 TSP ground cloves
1/4 TSP ground nutmeg
3/4 TSP baking powder
1/2 TSP baking soda
1/2 TSP salt
3/4 cup packed dark brown sugar
10 TBSP butter, softened (but still chilled)
1 large egg yolk
1 1/2 TSP vanilla extract
1/2 cup molasses (not blackstrap)
1 - 2 TBSP milk
For the icing:
3 cups powdered sugar
1 1/2 TBSP Meringue Powder (egg white powder)
4 - 6 TBSP water
1/4 TSP vanilla extract
To start, sift together all of the dry ingredients in a small bowl and mix them for 20 seconds then set aside. In a mixing bowl, beat the butter and sugar until smooth then add in the egg yolk and vanilla. Once those ingredients are completely mixed together, add in the milk and the molasses. Add the dry ingredients at a low mixing speed, which I usually add half and let it mix all the way in, and then add the rest of the dry mix. After everything is fully combined, wrap in cling wrap and set in the fridge for a minimum of one hour.
Before you roll out your dough, set your oven to 350 degrees. Make sure you flour both the rolling pin and the surface you will be rolling on so that the dough will not stick. Roll out the dough to ¼ inch of thickness and begin cutting your shapes! Bake in the oven for 8 minutes, or until they are lightly set and take out to cool. (Remember: your cookies continue to bake after you’ve taken them out so make sure you take them out a little earlier than normal).
To make the icing, sift the powdered sugar and meringue powder into the bowl and slowly mix the water and vanilla until it is thick enough to hold its’ shape but runny enough to pipe onto your cookies. Once the cookies are cooled, pipe your cookies and leave to dry on a cookie sheet. Then you can finally enjoy some nice and chewy gingerbread cookies!
Next up, are my absolute favorite cut out cookies. I make them every year and I could eat just the dough to be satisfied.
For the cookies:
1/2 cup butter
1 cup white sugar
1 egg
1 TSP vanilla
2 2/3 cup flour
1 TSP baking powder
1/2 TSP baking soda
1/4 TSP nutmeg
1/2 cup sour cream
For the icing:
2 1/2 TSP butter
1 1/2 cup powdered sugar
1 1/2 TBSP cream
3/4 TSP vanilla
To start, mix together the butter and sugar for 2-5 minutes until smooth. Then add in the egg, sour cream and vanilla and beat together. Once the wet ingredients are whipped, sift in all of the dry ingredients and stir on low. After it is completely mixed, wrap the dough in cling wrap and refrigerate overnight.
Set the oven at 425 degrees before rolling out the dough. Make sure you flour the rolling pin and rolling area so that the dough does't stick. Roll out the dough a quarter of an inch thick and cut out your shapes. Bake the cookies for 8-10 minutes and set aside to cool.
To make the icing, beat together the butter, cream and vanilla. Then sift in the powdered sugar and mix until it is thick. Make sure the icing isn't too runny so it doesn't drip off the sides of the cookies.
Once the cookies are cooled, ice them and set aside to dry. The last step: ENJOY!
XO,
Sonny