December 12, 2020

Grandpa’s Gingerbread Cookies

grandpa's gingerbread cookies
This Gingerbread Cookie recipe is special to me because it was the one my grandfather loved. We have been making this recipe in my family for a LOOONG time, and they are the best gingerbread cookies I’ve ever had. They have a deep flavor that I find many similar recipes lack. For this recipe, I baked the cookies first and then decorated them with royal icing, but you can also brush the raw dough with egg wash, and decorate them with mini M&Ms, sprinkles and all types of holiday decorations before baking them.
Prep Time 2 hrs 10 mins
Cook Time 12 mins
Course Dessert
Servings 36 cookies

Ingredients
  

For the Cookies:

  • 1/3 cup unsulphured molasses
  • 6 tbsp butter, cut into 1-inch chunks
  • 1 ¾ cup flour, sifted
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/3 cup dark brown sugar
  • 1 egg, lightly beaten, for dough
  • 1 egg, beaten well for egg wash

For the Royal Icing:

  • 3 cups powdered sugar, sifted
  • 3 tbsp milk
  • 2 tsp light corn syrup
  • ½ tsp almond extract

Instructions
 

  • Heat the molasses in a large saucepan. Remove from heat and stir in the butter. Let cool.
  • Sift together the flour, baking powder, salt, baking soda, ginger and cinnamon. Add the brown sugar, mix well and add to the molasses and butter mixture. Add the egg and mix until fully incorporated.
  • Divide the dough into two rounds, wrap in plastic wrap and chill for 1-2 hours so the dough is stiff enough to roll. If you make this ahead of time, and chill overnight, be sure to remove from the fridge a few hours before you plan to roll the dough out, or it will be too hard to roll.
  • Preheat oven to 350 degrees. Line 4 sheet pans with parchment paper.
  • On a lightly floured surface, roll the dough so it is ¼ inch thick.
  • Cut out cookies and place them on the prepared sheet pan.
  • Brush each cookie with egg wash if you want them to have a shine to them.
  • Bake for about 10-12 minutes, or until lightly browned around the edges.
  • Allow them to cool fully before decorating with royal icing.
  • To make the icing, mix together all the ingredients well. The icing should be thick, or else it will drip too much. Put in a piping bag with a Wilton #2 or #5 tip or snip a very small opening in the bag and decorate your cookies!
Keyword dessert, kid-friendly

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