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Gingerbread Cookies Recipe

Gingerbread Cookies: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy.  Add the egg and molasses and beat until well combined.  Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight. 

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Line two baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.  Use a floured cookie cutter to cut out the cookies.  With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. 

Bake for about 8 - 12 minutes depending on the size of the cookies.  Small ones will take about 8 minutes, larger cookies will take about 12 minutes.  They are done when they are firm and the edges are just beginning to brown. 

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes.  When they are firm enough to move, transfer to a wire rack to cool completely.

Makes about 3 dozen cookies depending on the size of cookie cutter used.

For Royal Icing with Egg Whites:  In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice.  Add the sifted powdered sugar and beat on low speed until combined and smooth.  Tint portions of frosting with desired food color.  The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air.  Cover with plastic wrap when not in use.

Gingerbread Cookies:

3 cups (390 grams) all purpose flour

1/4 teaspoons salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter

1/2 cup (100 grams) granulated white sugar

1 large egg

2/3 cup (160 ml) unsulphured molasses

Royal Icing Using Egg Whites:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) powdered  sugar,sifted