Hey everyone! I must admit, I’m pulling this one from the vault of HMM posts. This one is from December 2010, which means nobody read it. Lol! Seriously, I’ve been blogging for awhile now, and have only recently (in the past 6 months or so) gotten serious about it. Back then, I was really only blogging as an outlet for myself, but now I can see the potential it holds for my family and me. Anyway, I figured I’d pull this one out because it really is a great gingerbread recipe. The dough is so forgiving and easy to roll out, and the taste is classic, slightly spicy, and delish!
3 c. flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 T. ginger
1 3/4 tsp. cinnamon
1/4 tsp. cloves
6 T. unsalted butter (I’ve used salted, and just omitted the 1/4 tsp. of salt mentioned above)
3/4 c. dark brown sugar (I used light once and didn’t notice a difference)
1/2 c. molasses
2 tsp. vanilla
Whisk dry ingredients and spices in small bowl.
In stand mixer, cream butter, brown sugar and egg on medium speed. (I’m sure you could use a hand mixer here, too.)
Add molasses and vanilla; blend.
Gradually add in dry ingredients.
Divide dough in half and wrap in plastic. Let stand at room temperature for 2-8 hours. Or, you can refrigerate the dough for up to 4 days, but let it come up to room temperature before using.
Roll out onto a well-floured surface with floured pin to about 1/4 inch thickness.
Bake on parchment lined sheets at 350 for 7-10 minutes.
For icing, I just mixed about 1 1/2 c. of powdered sugar with splashes of water until it was the right consistency. I cut a TINY snip from a corner of a freezer bag, spooned in the icing, and used this as a makeshift pastry bag. You’ll want the icing to flow freely without too much squeezing, but not so runny that it doesn’t hold its shape when dotted onto your cookies.
These have become a tradition in our house…I hope you try and like them as much as we do!