Classic Gingerbread Cookies

Christmas is around the corner, and no cookies complements Christmas better than the classic and all time favorite gingerbread man cookie. So if you're wondering how to treat the kids for this holiday season or if you're planning to bake something for a Christmas cocktail party, why not try baking these delicious ginger cookies? We've kept the spicing light to appeal to the taste buds of all ages. You can even get the kids to help you with them and spend time together as you follow our simple classic gingerbread cookie recipes.

Makes about 95 cookies and takes less than 20 minutes to prepare dough. Baking time takes about 7 minutes.

What You'll Need

  • 3/4 cup unsalted butter, melted
  • 3/4 cup lightly packed brown sugar
  • 1 egg, lightly beaten
  • 1/2 cup molasses
  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoon cinnamon
  • 1/2 teaspoon each of allspice, salt and baking soda

In a bowl, cream the brown sugar and butter. You can use a wooden spoon or electric mixer. Add the egg and molasses. Stir until the molasses mixture is smooth.

In a large mixing bowl, add 2 cups of flour, ginger, cinnamon, allspice, salt and baking soda. Pour in the molasses mixture and stir until all the flour is absorbed. Add the remaining cup of flour, a quarter cup at a time, to the dough until it becomes soft and not sticky.

Divide dough in four parts, by making four balls. Flatten the dough slightly and seal or wrap it. Place in the refrigerator until cold, for at least 30 minutes or up to a week. You can even freeze the dough, if you want to make fewer cookies.

When ready to bake, preheat the oven to 350 degrees Fahrenheit. Grease the cookie sheet with butter or vegetable oil. Roll out 1 ball of dough until ΒΌ inch for thick cookies or 1/8 inch for thinner cookies. Use cookie cutters to shape cookies.

Place cookies on the cookie sheet. Bake at 350 degrees Fahrenheit until deep brown around edges for about 10 minutes for thick cookies and for 7 minutes for thinner cookies. Repeat steps with the remaining dough.

You can always top of your cookies with icing or powdered sugar.

Source: Chatelaine