Gingerbread Cookie Recipe
(Above photo by Laure Joliet, shown with Triangle Coctail Napkins)
My friend Erin, who has a home goods company called Cotton & Flax, recently asked me to make some gingerbread cookies for her Fall/Winter photoshoot. I thought it would be fun to share the recipe with all of you, just in time for holiday baking.
Perfectly paired with spiced cider, recipe coming soon! (Triangle Cocktail Napkins)
Gingerbread Cookie Recipe
Author:
Ingredients
- 2 cups all purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) butter, room temperature
- 1/3 c dark brown sugar, packed
- 1/4 c molasses
- 1 large egg
Instructions
- In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With a stand or hand mixer, beat butter and sugar together until smooth.
- Beat in molasses and egg. With mixer on low, add dry ingredients. Place doughplastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
- Preheat oven to 350 F.
- On a lightly floured surface, roll dough out to 1/8" thick, occasionally moving around dough to prevent sticking, only adding flour as much as you need it. Cut out shapes with cookie cutters and place on a parchment lined baking sheet. Once your baking sheet is full, place in freezer for 5-10 minutes until stiff.
- Bake for 10 to 15 minutes until firm and edges begin to darken. Let cool completely then decorate or store in airtight container.