These gingerbread cookies are thick and softer in version, I really love the chewy texture. However, if you prefer a crispy cookie, just roll the dough into ¼ inch thick and bake for about 11-12 minutes. If you play around with the thickness of the dough and the baking time, you’ll discover a cookie that meets your liking. I really love these cookies thick and soft.
Please remember to use real butter (not margarine) and don’t forget the resting time. The dough should be gummy but not sloppy when you put it in the fridge. It should be very firm after refrigerating. You can store the dough in the fridge for up to 2 days before using. Please do take note that this recipe is not for gingerbread houses because it is a softer chewy version. Make this in advance and store in airtight containers. Happy Holidays!!!
Christmas Gingerbread Cookie
5 cups flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup butter, at room temperature (salted or unsalted)
1 cup granulated white sugar
1 cup light or dark molasses (do not use blackstrap or cooking molasses)
2 tablespoons white vinegar
For Glaze Icing:
2 cups icing sugar (confectioners sugar)
2-4 tbsp water
For the Wet ingredients: In a mixing bowl, cream butter, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes. Add in egg, molasses, vinegar and mix it well until incorporated. Set aside.
Prepare the dry ingredients and sift it together. Add all the combined sifted dry ingredients into the wet ingredients. Mix it well until dough like.
Cut the dough into two even pieces, wrap each piece of dough in plastic wrap, and chill in the fridge for about 30 to 90 minutes.
Preheat oven to 180°C.
Dust a working flat table with flour. Work the dough by segments, roll the dough to 1/2″ thick and use your cookie cutter to slice the dough to your desired shape.
Bake at 180°C for 9-11 minutes.
Repeat with remaining dough. Once done let it cool before glazing.
For the Icing: Sift the icing sugar into a mixing bowl. Gradually pour the water, one tablespoon at a time, into the bowl – beating continuously until you get a thick, smooth, glossy finish.
If you want colorful icing, divide the icing and gradually add the food colouring until the desired colour is achieved.
Use a syringe/icing pipe to decorate the top of the cookie.
Cooking Notes: Molasses: classic ingredient for gingerbread cookies color and deep flavor. Or substitute 1 cup dark corn syrup, honey, or maple syrup or 3/4 cup firmly packed brown sugar. White vinegar: helps the cookies to rise and stay soft Flour: all-purpose flour works the best for this recipe Spices: ginger, cinnamon, and cloves will make this a warm and perfectly spiced cookie.