Let’s let the cookie obsession continue with Gingerbread Cookies!
As a kid, Christmas cookies weren’t really a tradition during the holidays for us. I think I remember my sister setting out cookies for Santa with me once, but I might be making that up in my head. I know Christmas cookie decorating is a normal thing in most households, but it didn’t really happen in mine. That’s what happens when you have immigrant parents, I guess?
But this year, since cookies are all the rage in my world, I decided to go all out and make Gingerbread cookies.
Allison from Sweet Potato Bites had a cookie party at her house, so I thought that would be the perfect opportunity to make them for.
I baked them in advance and made royal icing at her house for decorating.
I spent a long time researching Gingerbread recipes, but I found this one from All Recipes to be best. As usual, I made a few changes to the recipe, so here’s my version:
adapted from All Recipes
3 1/4 cup flour
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp mace
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 cup molasses
1/4 cup maple syrup
1/4 cup almond milk (or water)
In a medium bowl, combine flour, spices, baking soda and salt. In a large bowl (or in a stand mixer bowl), cream together butter and brown sugar until fluffy. Beat in some of the dry ingredients and then some molasses, maple syrup and almond milk, alternating wet and dry ingredients until all combined. Chill the dough for a few hours (I made this a day in advance and chilled the dough over night).
Once you’re ready to make cookies, pre-heat oven to 350F. On a lightly floured surface roll out the dough to about 1/4 inch thick. Using your cookie butters of choice, cut out desired shape and place on a parchment paper lined baking dish. Place a few inches apart on the sheet as they cookies expand a tiny bit when they bake.
Bake 8-10 minutes (this will vary depending on the type of cookie cutter you use and the size.) Once they’re golden on the edges, they’re ready. Don’t overbake them or they’ll be hard. Allow to cool completely, then decorate with royal icing.
That means I’ll be making these cookies again. I really liked these cookies because they weren’t hard. The ones in an air tight container stayed soft for over 5 days. However, if you like crunch gingerbread cookies, just leave these out a little longer to harden and you’ll get crunch cookies!
I have some ideas for the next Christmas cookies to make, but if you have a great recipe to share, please share it in the comments!