It’s the most wonderful time of the year, and what better way to celebrate than with all your favorite treats. This year, because of the increased amount of time we all have at home, I decided to subside my boredom and try my hand at making gingerbread cookies from scratch!
I love gingerbread cookies, but I’ve never made them myself, and honestly, had no idea even how to start.
I found THIS RECIPE from Rosanna Pansino and was drawn to it because she said the cookies would not be as crunchy, but softer… YUM!
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 1 large egg
- ¾ cup molasses
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt.
- In a large bowl, with an electric mixer, beat the butter and brown sugar until light and fluffy, 3 to 5 minutes.
- Mix in the egg and molasses.
- On low speed, mix in half the flour mixture, then repeat until well combined.
- Shape the dough into a disk and wrap in plastic wrap. Refrigerate for 3 hours.
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to a ¼ inch thickness. Cut out gingerbread men using the cookie cutter and place them 1 inch apart on the baking sheets.
- Freeze the cookies for 15 minutes.
- Bake until the cookies are firm to the touch and look dry, about 10 minutes.
- While the cookies are still warm, gently press 3 Red Hots down the center for buttons.
- Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
Here are some pictures of how they turned out. They were a HIT! Everyone who has tried them is absolutely obsessed, and I’m not planning on making another batch for Christmas (and Santa of course)