Gingerbread cookies

One thing is certain Gingerbread cookies are a holiday staple whether decorated as gingerbread men or dressed up, the scent that fills the air while baking is the best.

Every country has their own version; Latvia’s includes pepper (Piparkukas), Dutch includes cardamom (Kruidnoten). I took some into the office and was greeted with stories of how these cookies were thread through the lives and the traditions of cultures. It was pretty awesome. Everyone becomes a wide eyed child waiting for Santa when they speak of memories of Christmases past. It’s kind of a wonderful magic. 

I have tried many recipes and failed forward. I share with you my go to recipe for what I consider a great, simple gingerbread cookie. 

INGREDIENTS
Dry Ingredients
3 c. Flour 
1 1/2 tsp. baking powder
1 tbsp. ginger
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves

Wet Ingredients
6 tbsp. butter
3/4 c. brown sugar
1/2 c. molasses
1 egg
2 tsp. vanilla extract

Set oven to 350˚

1. Sift all dry ingredients into a large bowl.

2. In a separate bowl mix butter and sugar. Once mixed add the remaining wet ingredients.

3. Add wet ingredients into dry, and combine.

4. Now you can place in fridge to chill until ready to roll the dough, or if in a rush (like I am 99% of the time) split dough into 2 balls. Begin rolling the first half (to approx. 1/4” thickness) and cut out in desired shape(s) until all dough is used.

5. Place cookies on a parchment lined baking sheet. And cook for 7 minutes. This give you a slightly chewy cookie.

6. Repeat with second ball of dough.

7. Cool on cooling rack.


ICING SUGAR
To ice cookies you can simply combine icing sugar and add milk, a small bit at a time, and blend. The consistency needs to be thick enough to hold its shape but thin enough for fine detail work if you should choose. If you want to colour your icing I would recommend paste vs. liquid as the liquid can affect the consistency. If liquid is all you have just adjust your milk accordingly.

Happy baking friends.