Easy Gingerbread Cookies
Servings: 4 Dozen
Calories: 1kcal
Cost: $5-10
Equipment
- A Medium Bowl
- Stand Mixer or Hand Mixer
- Flour sifter or whisk
- Plastic wrap or parchment paper
- Cookie trays
Ingredients
- 2½ cups All-Purpose Flour
- 1½ teaspoon Ginger
- 1 teaspoon Nutmeg
- 2 tsp Cinnamon
- ½ teaspoon Sea Salt – I like to use Redmond Real Salt for the minerals!
- 2 teaspoons Baking Powder
- ½ cup Butter room temperature
- ½ cup sugar
- 1 egg
- ½ cup light molasses
Frosting
- 2 cups sifted confectioners’ sugar
- 2½ to 3 tablespoons milk
Decorations
- Colored sugar, jimmies, nonpareils and sugar pearls
Instructions
- Sift or whisk together flour, ginger, nutmeg, cinnamon, salt, and baking powder; set aside.
- In the bowl of your stand mixer, beat together room temperature butter, sugar, and egg until fluffy. Add molasses; mix well.
- Gently mix in half of the flour mixture until smooth.
- Add the rest of the flour mixture, mixing until the dough is all one color.
- With your hands, shape dough into a ball and wrap in plastic wrap or parchment paper. Refrigerate 2 hours or overnight.
- After the dough is chilled, preheat the oven to 375F. Lightly grease cookie sheets.
- Divide dough into two parts. Return one part to the refrigerator.
- On a well-floured surface, roll out dough about ⅛ inch thick.
- Using your desired cookie cutters, cut out each cookie from the rolled out dough.
- Using a spatula under each cookie, lift and place on prepared cookie sheets about 1 inch apart. Form the leftover dough into a ball and reroll making sure to flour the surfaces again. Repeat with remaining dough in the refrigerator.
- Bake for 8 to 10 minutes, or until lightly browned.
- Remove from the pan to a cooling rack until fully cool.
- Make Frosting: In a small bowl, mix together confectioners’ sugar and milk with a spoon until smooth. If the frosting is too thick, add more milk.
- Spread frosting over cooled cookies and decorate as desired.