Saturday, December 24, 2011

BEST EVER Gingerbread Cookies

This is really and truly the best gingerbread cookie recipe you will find. You simply MUST try it. Go. Now. Bake gingerbread! I have used it for over 10 years and it is a no-fail every time. It gets rave reviews and my best friend asks me to make her a batch every year. If you are making a house with the dough, I recommend tripling the recipe so you have enough.

The dough can be refrigerated for up to 3 days, which is a huge time saver over the holidays. It rolls out with ease and with minimal flouring of surfaces needed. The cookies are sturdy enough to use for a gingerbread house but delicious enough that you want to eat them. Unlike those cardboard-tasting gingerbread house kits - these cookies fill your home with the spicy aroma of Christmas. What I like best about these cookies is that they are on the soft side. With cloves, ginger, cinnamon and nutmeg, they are bursting with flavor.

Gingerbread houses are such a fun family activity for all ages. We usually do our house on Christmas Eve or on Christmas Morning itself. I let Zach decorate the whole back wall of the house without any assistance and I must say, it turned out great!!! He says that the chocolate balls on the top of the house are supposed to be "reindeer poop". Merry Christmas everyone and have a great holiday season with your loved ones.

Best Ever Gingerbread Cookies
Makes 2 dozen

1/2 cup butter
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg

1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.

2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.


Anonymous said...

Reindeer poop, that is too cute! :D Gingerbread houses are such a fun activity to do with kids, and the best thing about them is that you get to eat them afterwards! Especially with the way you describe the dough, it must taste extra delicious!

Nicole said...

Love it! Merry Christmas.

Michele said...

Thanks for the recipe! Your house is adorable. Love gingerbread houses.

Restaurant Brugge said...

wow really amazing post

Navratan said...

Great post!! very informative.
Thank you very much for such a lovely and informative post.