With Christmas coming it was time to bust out the trusty gingerbread cookie recipe for Christmas cottages. The recipe (at the end of this post) is a bit more work than the usual sugar cookie recipes I do, but oh-so-worth the extra time. The resulting cookie is soft and delicious with the perfect blend of baking spices.
5 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon cloves
1 cup butter, slightly soft
1 cup sugar
1 cup molasses
Sift flour, baking soda, salt and spices together in a medium bowl and set aside. Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy. Add the egg and mix until combined. Then add the molasses and mix until combined.
Gradually add in flour mixture and mix until a dough forms. Divide the dough into four sections and shape each into a flattened disc. Wrap each disc in plastic wrap and refrigerate for several hours or overnight.
When ready to bake, preheat oven to 350 degrees. Roll out each disc on top of a floured surface using a floured rolling pin so the dough doesn’t stick.
Cut out the cookie shapes transfer to a baking sheet. Gather the scraps to reuse and roll out again and again until you’re out of dough. Bake for 8-9 minutes. Cool the cookies completely on a cooling rack.
This Gingerbread Cookie recipe is from Bakerella. Her blog is a great source for all things sweet, tasty, and unbelievably cute.