It’s that time of the year again – the holiday season! And what better way to celebrate than whipping up some delicious gingerbread cookies? Not only are they a classic Christmas treat, but they’re also super fun to decorate with your family and friends. In this article, we’ll be sharing some creative and easy-to-follow ideas for decorating your gingerbread cookies. Let’s get started!
Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3/4 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla extract
Instructions:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- In a separate bowl, beat the butter and brown sugar together until fluffy. Add the egg, molasses, and vanilla extract and mix well.
- Add the dry ingredients to the wet ingredients and mix until a dough forms.
- Divide the dough in half and shape each half into a flat disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350°F. On a floured surface, roll out each disk to about 1/4-inch thickness.
- Cut out your desired shapes using cookie cutters and place on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until the edges are lightly golden. Let cool completely before decorating.
Nutritional Information:
Serving size: 1 cookie
Calories: 120
Fat: 3.5g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 60mg
Carbohydrates: 21g
Fiber: 0.5g
Sugar: 11g
Protein: 1.5g
Cooking Time:
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Equipment:
- Mixing bowls
- Whisk
- Electric mixer
- Plastic wrap
- Rolling pin
- Cookie cutters
- Baking sheet
- Parchment paper
Serving Suggestions:
These gingerbread cookies are perfect for sharing with your loved ones during the holiday season. Serve them with a warm cup of hot cocoa or apple cider for an extra cozy treat.
Variations:
Feel free to switch up the spices in this recipe to suit your taste preferences. You can also add in some chopped nuts, dried fruit, or chocolate chips for some extra texture and flavor.
Substitutions:
- You can substitute the all-purpose flour for gluten-free flour if needed.
- If you don’t have molasses, you can use honey or maple syrup instead.
- If you don’t have brown sugar, you can use granulated sugar or coconut sugar instead.
- If you’re vegan, you can use coconut oil instead of butter and a flax egg instead of a regular egg.
Storage:
Store your gingerbread cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months.
Tips:
- Make sure to refrigerate the dough for at least 1 hour before rolling it out to prevent it from sticking to your rolling pin.
- If your dough is too dry, add a tablespoon of water at a time until it comes together.
- If you want your cookies to be extra crispy, bake them for a few extra minutes.
Notes:
This recipe makes about 24 cookies depending on the size of your cookie cutters.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes, you can make the dough up to 3 days ahead of time and store it in the refrigerator until ready to use.
Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Just make sure to wrap it tightly in plastic wrap and place it in a freezer-safe bag or container.
Yes, royal icing is a great option for decorating gingerbread cookies. You can also use buttercream frosting or melted chocolate for a different flavor and texture.
Yes, you can make these cookies vegan by using coconut oil instead of butter and a flax egg instead of a regular egg.
Personal Thoughts:
Gingerbread cookies are a holiday staple for me and my family, and these decorating ideas take them to the next level. I love how versatile they are – you can really let your creativity shine when it comes to decorating them. Plus, they taste amazing! The combination of warm spices and molasses is just unbeatable. I encourage everyone to give this recipe a try and have some fun with the decorating process. Happy holidays!