Nothing says Christmas like a good gingerbread cookie. The aroma it brings to the house just makes me feel warm and cozy. We used gingerbread molds you can get at any craft or grocery store, and we drizzled some icing on the top after the cookie has cooled and it was perfect. It really helps enhance the detailing from the mold.
Ingredients:
1 cup Butter, softened
1 cup Light Brown Sugar
1 large Egg
1 cup Molasses
1 tbsp Apple Cider Vinegar
2 tsp Vanilla Extract
5 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tbsp Ground Ginger
1 tbsp Ground Cinnamon
1/2 tsp Ground Allspice
1/2 tsp Ground Cloves
1/4 tsp Ground Nutmeg
Instructions:
Place the sugar & butter in a large mixing bowl and beat with an electric mixer on medium-high speed until combined.
Add the egg, molasses, vinegar and vanilla extract and beat on medium-low speed until fully combined.
In a separate mixing bowl, mix the dry ingredients and spices until well combined then add the dry ingredients to the molasses mix. Mix on low speed just until combined into a soft cookie dough.
Cover the bowl and chill the cookie dough for at least 3 hours. If you chill it overnight, you may need to let it stand at room temperature for 15 minutes so it's easier to roll.
Once ready to bake, preheat the oven to 350 degrees.
Place the cookie dough into the molds and bake about 8-10 minutes. If it needs more time just keep adding 1 minute at a time up to 14 minutes. They should spring back when you slightly touch their surface, but make sure to not overbake them or they'll turn out tough.
Cool on the baking sheet for a couple of minutes, then transfer them to a cooling rack to cool completely before decorating. Take some powdered sugar and add enough water (1 tbsp at a time) until you get a consistency you want and brush it on top of the cookies.
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