Classic Gingerbread Cookies
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Ingredients
- 2-1/4cups all-purpose flour
- 1cup confectioner’s sugar
- 1/2cup granulated sugar
- 1/2cup buttersoftened
- 1/2cup molasses
- 2tbsp milk
- 1-1/2tsp ground cinnamon
- 1tsp baking powder
- 1tsp ground ginger
- 1/2tsp ground cloves
- 1/2tsp baking soda
- 1/2tsp salt
- 1/4tsp grated nutmeg
- 1 egg
Instructions
1. In a large bowl, combine flour, sugar, butter, molasses, egg,
cinnamon, baking powder, ginger, cloves, baking soda, salt, and nutmeg.
With a mixer at medium speed, beat until well-mixed.
Wrap in plastic wrap and refrigerate 1 hour.
Preheat oven to 350°F.
2. On a lightly floured surface with a lightly floured rolling pin, roll dough 1/8-inch thick.
Use cookie cutters to create desired ornament shapes,
and place on ungreased cookie sheets about 1/2 inch apart.
Using a skewer or the tip of a knife, make a hole in the top of each cookie. Re-roll trimmings and cut.
Bake 8 minutes, or until lightly browned around the edges.
With a spatula, transfer to wire racks to cool completely.
3. Combine confectioners’ sugar with just enough milk to make a smooth icing.
Spoon into a pastry bag fitted with a writing tip, or use a plastic bag
and snip the tip from one corner to make a small hole.
Pipe designs on cooled cookies and decorate as desired. Set aside to dry completely.
