Happy November friends! Although I am officially 6 days late in welcoming the month, I am making up for it by sharing the best recipe I have found to date for traditional rolled out gingerbread cookies – these cookies are hands down the yummiest gingerbread EVER! Even friends who say they aren’t fond of gingerbread love these cookies. They are buttery, crisp around the edges and just a little soft in the centre – pretty much perfect in every way and of course they are a must have at this time of year. They are as perfect at Thanksgiving as they are at Christmas – I’ve rolled and cut this dough into many different shapes including fall leaves, pumpkins, many christmas designs and snowflakes.
One thing I especially love about gingerbread is that the cookies are so beautiful on their own, often very little icing and decoration is needed to make them look spectacular. Truth is, even though I decorate cookies in royal icing A LOT, I kind of prefer the cookies with a little less icing, and these cookies taste so great on their own that you really don’t need to decorate them at all.
Of course, you will probably want to decorate them because they look even prettier and festive that way. Did I mention these cookie make an elegant handmade gift for just about anyone as well as excellent party favours, or open house treats? You could also have loads of fun decorating them with your family. If you don’t have time to whip up a batch of icing just visit your local grocery store. Often the bakery sells ready made icing in tubs and the baking aisle offers an assortment of ready made icing in tubes that are super easy for little ones to use!
Gingerbread roll out cookies
Ingredients:
2 cups of flour
1 tsp. ginger
1 tsp cinnamon
1/2 tsp. baking soda
pinch of salt
1 c unsalted butter at room temp.
1/2 c brown sugar
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1/4 cup of fancy or light coloured molasses
Method:
- Whisk flour, spices, salt and baking soda in a bowl.
- Beat butter and sugar in the bowl of an electric mixer until fluffy.
- Beat in molasses.
- Add dry ingredients and blend well.
Gather dough, it will be slightly sticky you may use more flour if you feel the dough is too soft. Divide the dough into two roughly equal pieces and flatten into discs. Refrigerate dough for about 2 hours. (The dough can also be kept in the refrigerator for a few days.) You may need to let the dough soften slightly once you are ready to roll – this dough is very buttery so when you are ready to roll out the cookies use plenty of flour on your surface and on your rolling pin -work quickly as the dough will get soft the longer it is out.
Line 2 cookie sheets with parchment paper. Roll out dough and cut into desired shapes. Depending on how soft you like your cookies, roll dough to 1/8 or1/4 inch thickness.
Be sure to CHILL your cut out cookies for at least 1 hour before baking.
When you are ready to bake, preheat oven to 350 degrees F. Bake cookies until almost firm in centre – about 12 minutes – they will firm up completely once they are out of the oven and cooled. This allows for a slightly soft cookie in the centre!
These cookies are deliciously buttery and the perfect accompaniment to afternoon tea or your morning coffee break – I hope you enjoy them as much as we do – ’tis the season!
