Traditional Gingerbread Cookies
Traditional Gingerbread Cookies
This recipe is great for making traditional gingerbread cookies.
You can easily cut them into various shapes or even use them as ornaments.
Ingredients
Cookies
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (170 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup molasses
1 teaspoon ground ginger
3 cups (330 grams) all purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground cloves
Royal Icing
3 tablespoons meringue powder
1/2 cup warm water
4 1/2 cups (495 grams) confectioner’s sugar
1 teaspoon vanilla extract
1/2 teaspoon of tartar
food coloring and/or small candies for decorating (optional)
Directions
Using a stand mixer or hand mixer, beat butter and sugar until fluffy. Add egg and vanilla and beat until incorporated. Stir in molasses and ground ginger. In a separate bowl, combine remaining dry ingredients and add to molasses mixture, stirring until dough comes together. Shape dough into 2 discs and refrigerate for at least 1 1/2 hours before rolling.
Preheat oven to 375 °F (190 °C) and line a standard baking sheet with parchment paper. On a lightly floured surface, roll dough until it’s 1/8-inch’s thick. Cut out desired shapes and place on baking sheet. (If using cookies as an ornaments, make a small hole where a string will go to tie it).
Bake for 6 to 8 minutes until edges are firm to touch. Allow cookies to cool completely.
For the icing, add all ingredients and beat on high speed until incorporated, about 5 minutes. If icing is too runny, add more sugar until smooth and creamy.
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i am amazed and grateful for your ongoing attention to detail in your posts and recipes.
i have a long list of things to see and try when i go back to europe, thanks to you. looks like it will be eat, drink and be merry !!!
cheers ~ laura
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Hi Laura,
Thanks for your comment! I’m glad you enjoy the postings.
I’m hoping to make this holiday season really special with many great recipes.
Bye for now
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I’m getting together with friends next week for a full day of rolling and cutting Scandinavian-style ginger cookies. The dough is made with dark corn syrup rather than molasses and also includes sour cream. We cut them with a variety of tiny cookie cutters, all shapes. They make a wonderful homemade holiday gift.
Your recipe sounds so good with lots of molasses.
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Thanks for sharing a bit of information about Scandinavian-style ginger cookies. I would love to try some! I’ve only sampled a few varieties.
Yes, molasses does work well with gingerbread.
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I’ll be posting the recipe for Scandinavian Ginger Cookies with photos on my blog next week. You’ll have to check it out.
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I will. I’m looking forward to it!
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