Gingerbread is the perfect coffee cookie… am I right? And I think the perfect addition to your holiday celebration. For some reason, one type of cookie on the table is never enough. I joked recently that my husband is a 'more is more' kind of guy, but really when it comes to food and celebrations we are both wildly, ridiculously extravagant.
We both love food! But not in a Honey Boo-boo-mmmmm-please-give-me-more-ketchup-and-noodles kind of way. But what I mean is that I think we know good food and we appreciate the technical challenges of making food well. We have filmed our own family spin off of the British baking show… complete with horrible British accents and soggy bottom desserts. (And no. I won't be posting it.)
And what I love is that our passion for culinary creativity and Southern hospitality seems to be trickling down to the next little generation of Morgans. We don't miss a day when some tiny person comes into the kitchen at meal time, slowly and irritatingly screeching a chair across the kitchen tile to join in the fun of preparing the family meal.
And just from me to you, there is almost nothing I find cuter than tiny little fingers covered in flour.
This recipe is really straightforward and perfect for roll out cookies because it doesn't rise/spread. The dough is slightly sticky too, so don't worry too much about adding extra flour during the rolling process.
Just be sure to let them cool before decorating so that your icing doesn't run and your confection sugar doesn't melt. And try not to eat them all in one sitting!
Perfect Gingerbread Cookies
- 1/2 Cup butter, softened
- 3/4 Cup packed light brown sugar
- 1/3 Cup molasses
- 1 large egg
- 2 Tbsp water
- 2-2/3 Cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Cream together the butter and sugar. Next, mix in the molasses, egg and water. In a separate bowl, mix together the remaining dry ingredients. Once evenly mixed, add the dry mixture into the wet mixture and beat until incorporated. The dough will be slightly wet and sticky. Divide the dough in half and shape it into two separate disks before wrapping it in wax paper or plastic wrap. Refrigerate dough for one hour or overnight so that it is easier to roll out.
When you're ready to bake, preheat the oven to 350*. Lightly flour your hands, rolling pin, and work surface before handling the dough. Roll the dough out to 1/8 inch thickness. Place cookies 1-2 inches apart on the baking sheet and bake for 10 minutes. Once they come out of the oven, remove them from the pan to allow to cool. Let them cool completely before decorating.
*This recipe was adapted from Taste of Home.