One of our favourite things about the Holidays are the sweet treats that we share throughout the season with our friends and family. When Joelle, our Director of Branding, brought these gingerbread cookies to the office to share with us, we knew we had to get the recipe and share with everyone!
These cookies snap satisfyingly when you bite into them, and the way that the sweet icing tastes on these cookies full of warm, gingery goodness, is so addicting.
Here is Joelle’s recipes for how to make the perfect gingerbread cookies:
Ingredients:
Cookies:
3 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground ginger
3/4 teaspoon baking soda
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
1/2 cup packed brown sugar
1 large egg
1/2 cup unsulfured molasses
1 1/2 teaspoons vanilla extract
Icing:
2 cups powdered sugar
2–3 tablespoons milk
1/4 teaspoon vanilla extract
Preparation:
Cookies:
In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses and vanilla, and beat on medium speed until combined. Reduce the mixer speed to low, and gradually add the flour mixture until just combined.
Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or so, or until the dough is chilled yet still somewhat pliable.
Once you are ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper; set aside.
Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
Once the cookies are room temperature, here’s where you can have fun with the icing, or add any sprinkles or candies.
Icing:
Whisk all ingredients together in a mixing bowl until smooth. If your icing is too thin, add in a little more powdered sugar.
Use a piping bag to pipe the icing onto the cookies. Marvel at their beauty and enjoy!
You can never go wrong with gingerbread cookies during the Holiday season! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.