I couldn’t do 12 days of Blogmas without sharing a cookie recipe, and I couldn’t do cookie recipes without attempting a gingerbread cookie. 6 or 7 years ago, my sister and I attempted baking gingerbread cookies, but we used real ginger instead of ground ginger spice and we ended up with an awful cookie with bits of ginger flesh, and that put me off trying it again for…7 years.
This was also a great excuse to use some of my cookie cutters. I left my favourite gingerbread men one (the one I use for these ones) in New Zealand, but I brought with me a little kit that has a tiny gingerbread men cutter.
If you want to try this spicy cookies as well, check the recipe below and let me know how they went. For us they were a hit, and most of them were gone in less than a day.
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3⁄4 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3⁄4 cup dark brown sugar
- 1 large egg
- 1⁄2 cup molasses
- 2 teaspoons vanilla
- In a large bowl beat butter, brown sugar, and egg until well blended.
- Add molasses and vanilla and continue to mix until well blended.
- In a small bowl, whisk together all dry ingredients and gradually stir in until blended and smooth.
- Wrap the dought in plastic and let stand at room temperature for at least 2 hours.
- Preheat oven to 190C. Prepare baking sheets by lining with parchment paper.
- Place 1 portion of the dough on a lightly floured (I’ve used powered sugar) surface.
- Roll dough to a scant 1/1.5 centimetre thick.
- Cut out cookies with desired cutter.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.