Still need some holiday inspiration? I mean it’s not as though it’s smacking you right in the face every time you go on social media. But gingerbread is such a holiday classic. That’s why I had to post another version of this seasonal favorite. I posted another recipe for soft gingerbread cookies last year. These are kind of the same, but not really. I am not one for a crispy cookie, it’s almost a hard pass for me. These are the perfect texture and the flavor is amazing. All around they are absolutely perfect. I made these to have on hand for when I needed a snack – let’s be honest- but I also wanted to give them as gifts this year. I love sharing baked goods with people, especially during the Holiday season. I didn’t go overboard with shapes this year and kept the decoration simple. I just used Royal icing, and thinned it out a bit so I could both fill and decorate. I may have thinned it a bit too much, some of the cookies got a little drippy with the icing, which made the perfect “keep home” cookie to enjoy.
- In a large bowl, combine the all-purpose flour, baking soda, baking powder, salt and spices. Whisk together and set aside.
- In the bowl of your standing mixer, fitted with the paddle attachment, cream together the butter and sugar on medium-high speed, until light and fluffy. About 2-3 minutes. Mix in the molasses and egg until combined. Add in the dry ingredients and mix just until incorporated. Cover the bowl and chill the dough for at least one hour.
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or a silpat mat. Roll the dough out on a lightly floured work surface to about 1/4 inch thickness. Cut into desired shapes. Place the cookies onto the prepared baking sheets and bake for 10 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely. Decorate as desired!
Recipe from Everyday Annie.