Christmas food is one of the worlds best creations, health goes out the window for a month and roast dinners with too many potatoes take its place. When I think about christmas food my mind automatically goes to gingerbread, from gingerbread men to gingerbread houses I love it all, but until now I’d never made them from scratch. I remember a few years ago mum bought a box gingerbread cookie mix and it seemed so complicated and just not worth the effort plus they didn’t end up tasting all too fab. That experience deterred me from baking them again but a few weeks ago I’d had enough of stale store-bought gingerbread, I put my foot down and decided to make my own this christmas. This probably wasn’t the best idea because now I can’t stop eating them, they just taste so delish. Gone are the days where I lust at the pictures of other bloggers home-made gingerbread on pinterest, I’m now totally converted and I’m ready to convert you all to the home made gingerbread lifestyle.
Prep time: 30 minutes
Cook time: 10 minutes
Serves: Roughly 50 cookies made
- 3 1/4 cups plain flour
- 3/4 teaspoon baking soda
- 1/2 cup densely packed dark-brown sugar
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter at room temperature
- 1/2 cup unsulfured molasses
- 1 large egg
- 2 cups icing sugar
- 2-3 Table spoons milk
- 4 drops vanilla extract
- In a large bowl sift together flour, spices and baking soda. Set to the side.
- In a separate bowl beat the butter and sugar together using an electric mixer on a medium-high speed for 2-3 minutes until light and fluffy. Add the molasses and egg, mix on medium speed until combined.
- Gradually add the flour mixture to the butter mixture on a low-speed, mix until combined. After a while the mix will become too thick for the beater so combine the rest with your hands.
- Split the dough into three equal parts and form them into a ball. Wrap up each ball in plastic wrap. Leave in the refrigerator to chill for at minimum one hour or over night.
- Once chilled take them out of the refrigerator and let sit in room temperature for 10 minutes. Heat the oven to 180°C (350°F).
- Lightly flour the bench top and roll out 1 of the dough balls, roll the dough out evenly until its roughly 1/8 inch thick. Use cookie cutter to cut out the cookies and place them onto a tray with baking paper. (continue this process with the other two dough balls)
- bake the cookies for 7-10 minutes until crisp (they should not darken in colour).
- Place on a wire rack to cool. When completely cool decorate using the icing if desired.
- *Icing Recipe* Stir together icing sugar and milk until smooth. It shouldn’t be too runny or else it will not hold shape on the cookies, you can always add more powdered sugar if the icing is too runny or more milk if it is too thick.
Gingerbread cookies always look so adorable when displayed on a plate for everyone to enjoy, they’re perfect for treats on christmas day (and every other day in december). I loved making them and more importantly eating them. Enjoy and have fun decorating (decorating is always the best part).
Love Sophie x