Made these for the Nelnet Cookie Exchange in 2024. Delicious. And Soft. Duplicated here for prosperity. Visit https://tastesbetterfromscratch.com/gingerbread-cookies/ for the original post with pictures, etc.
Ingredients
- ▢ 3 cups all-purpose flower
- ▢ 3/4 cup dark brown sugar , packed
- ▢ 3/4 teaspoon baking soda
- ▢ 1 Tablespoon ground cinnamon
- ▢ 1 Tablespoon ground ginger
- ▢ 1/2 teaspoon ground cloves
- ▢ 1/2 teaspoon salt
- ▢ 12 Tablespoons butter , room temperature, cut into 12 pieces
- ▢ 3/4 cup molasses (dark molasses)
- ▢2 Tablespoons milk
For the frosting:
- ▢ 2 Tablespoons butter , room temperature
- ▢ 2 cups powdered sugar
- ▢ 2 Tablespoons milk
Instructions
- Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
- Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.
- With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
- Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry. (Refrigeration is mandatory or the dough will be too sticky to handle).
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Remove one dough sheet from the fridge/freezer and place on a well floured counter. Lightly flour the top of the dough and the rolling pin and roll out the dough (dust with a little more flour if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.
- Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).
- Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!
- Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.
- Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.
For the frosting:
- Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add additional cup of powdered sugar and mix until smooth. Add frosting to piping bag if desired.
