- 1
Ingredients
- 3 cups (420 gr) all purpose flour
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup (225 gr) unsalted butter, softened
- 1 cup (200 gr) packed brown sugar
- 1/2 cup (163 gr) molasses
- 1 large egg
- Buttercream
- 1/2 cup (113 gr) unsalted butter, softened
- 2 cups (250 gr) powdered sugar
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
Preparation
Step 1
Directions
To Make the Cookies
1. Mix the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt in a large bowl. Set aside.
2. In another large mixing bowl beat butter and sugar until they're light and fluffy.
3. Add the molasses and the egg and beat until they're well mixed.
4. Add half of the amount of the flour mixture and beat until it is well incorporated. Then, add the remaining flour mixture and beat again until it is well incorporated. The dough is ready when it is soft and firm.
5. Place the dough on a flat floured surface and form a ball. Cut the ball in half. Shape both halves into flat discs and wrap them with plastic wrap. Refrigerate the dough for at least 1-2 hours or until it firms up.
6. Preheat your oven at 350ºF (180ºC) and cover several cookie sheets with parchment paper.
7. Place the cold dough on a flat floured surface and roll it out with a rolling pin until it is about ¼ inch (.64 cm) thick.
8. Cut out the dough with gingerbread men and women cookie cutters, lift them off the surface with a spatula and place them on the cookie sheets about 1 inch (2.54 cm) apart. Keep doing this until you run out of dough.
10. Let the cookies cool on the baking sheets for about 1-2 minutes and then place them on racks to let them cool completely.
To Make the Buttercream
1. Beat the butter with an electric mixer in a large bowl at high speed until fluffy, about 2-3 minutes.
2. Add half of the amount of sugar at low speed and then increase the speed to high and mix for about 2-3 minutes. Then, add the remaining sugar and beat at high speed for another 2-3 minutes.
3. Add 1 tbsp of milk and beat at high speed for about 2-3 minutes.
4. Add the vanilla and mix at high speed for 1-2 minutes. Add another tbsp of milk if the buttercream is too thick and beat again until smooth.
5. Place the buttercream in a pastry bag fitted with a small round tip (ex. Wilton's #1 round tip) and decorate the cookies as desired. You can also place the buttercream in a small plastic bag and cut off one of the ends to decorate the cookies.
**Note: This cookie dough can be stored in the freezer for up to 6 weeks. Just place it in the refrigerator overnight to thaw it. 2 dozen