Holiday Gingerbread Cookies on National Cookie Day!

Holiday Gingerbread Cookies on National Cookie Day!

Nothing goes together as well as cookies and Christmas, except if it's National Cookie Day! Enjoy this chewy, gooey recipe with the people you love! Makes about 24 cookies Ingredients 1/4 cup butter, softened 1/4 cup brown sugar 1/4 cup molasses 1 egg yolk 1 cup flour 1/4 teaspoon nutmeg 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon Directions Beat butter and sugar on medium speed until fluffy, about 3 minutes.  Beat in molasses and egg yolk until well comibined. Sift the dry ingredients into the bowl and combine with a wooden spoon. Chill for 30 minutes in the fridge or 15 in the freezer. Preheat the oven to 350F and line a baking sheet with parchment. Roll out onto a lightly floured surface to about 1/4" thick.  Use a cookie cutter to make your shapes then re-roll the scraps and keep cutting.  Repeat the re-rolling and cutting of the scraps. Bake for 7 minutes or just until the edges start to brown.  This will depend on the size of your cutter and thickness of your dough.  Watch the cookies carefully or they will burn.  Let them cool for 2 minutes before transferring them to wire racks. Cool completely before decorating. You can make frosting using 1/4 cup icing sugar and 1/4 teaspoon milk. Add food colouring if you like.  The frosting should be a thick enough to pipe but not as thick as toothpaste.  Simply fill a plastic sandwich bag and cut off the tip.  Let them dry completely before stacking. Hope this recipe becomes a delightful decorating experience for you and your family. Please share how your cookies turned out in the comment section below!


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