By: A Common Connoisseur
dessert, recipe, , ,

gingerbread gentlemen & ladies


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Christmas is that time of year to cuddle by the fire with your loved ones and eat yourself silly. Listen, I love desserts, but I am definitely more of a pie girl than a cookie gal.

But for some reason, when the Holidays come around, I stuff my face with so many cookies. They are fabulous and so sugary. One of my favorite Christmas cookies are gingerbread cookies because they have a gentle spice.

I have to say, this is the first year that I chose to make gingerbread cookies. Usually I indulge in them at other people’s homes. But, why should they have all the fun?

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brown paper packages tied up with string

We all know the “My Favorite Things” song from The Sound of Music. While visiting a friend’s house for a holiday party, I noticed that she had a roll of kraft paper hanging on the kitchen wall. She was using it for a throwback hand written menu that was taped up like a piece of art.

Her kraft paper genius and The Sound of Music song gave me an itch to wrap our Christmas gifts in brown paper packages all tied up with string. So we found rolls of brown kraft paper at Walmart, twine and Christmas tree greens. I love the way the gifts came out!

Any ways, ready to make some gingerbread cookies?

gingerbread ladies and gentlemen

  • Servings: 24 5-inch cookies
  • Difficulty: easy
  • Print

A Christmas Favorite.

Ice these cookies any way you would like. I used a homemade powdered sugar glaze, but if you don’t have time, buy a can of frosting.

Ingredients

  • 3 cups all-purpose flour
  • 1 1⁄2 teaspoons baking powder
  • 3⁄4 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 1⁄2 tablespoon ground ginger
  • 1 3⁄4 teaspoons ground cinnamon
  • 2⁄4 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3⁄4 cup dark brown sugar
  • 1 large egg
  • 1⁄2 cup molasses
  • 2 teaspoons vanilla
  • 1 teaspoon finely grated lemon zest (optional)

Directions

  1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  2. In a large bowl of a mixer (KitchenAid’s are great) beat butter, brown sugar, and egg on medium speed until well blended.
  3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
  4. Gradually stir in dry ingredients until blended and smooth.
  5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.).
  6. Preheat oven to 375.
  7. Prepare baking sheets by lining with parchment paper.
  8. Place 1 portion of the dough on a lightly floured surface.
  9. Sprinkle flour over dough and rolling pin.
  10. Roll dough to a  1/4-inch thick (or your desired thickness).
  11. Cut out cookies with desired cutter– the ginger bread man/woman is my favorite!
  12. Space cookies 1 1/2-inches apart on baking sheet.
  13. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies).
  14. Remove cookie sheet from oven and allow the cookies to cool on wire rack.
  15. After cookies are cool, ICE them!

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