What Christmas isn't complete without some Gingerbread. If its people, houses, or any shapes and animals this is a classic seasonal cookie. Fun for the whole family to get together and decorate some lovable cookies!
Gingerbread
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1 cup firmly packed dark-brown sugar
1 large egg
1/2 cup unsulfured molasses
2 1/4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon baking soda
1/4 teaspoon salt
4 cups all-purpose flour, plus more for dusting
Sanding sugar and miniature candies, for decorating
Preparation
1. In a large bowl, beat butter and sugar on high speed until light and fluffy, about 5 minutes. Add egg; mix well. Beat in molasses, cinnamon, ginger, allspice, baking soda, and salt. On low speed, add flour a cup at a time, mixing until incorporated.
2. Divide dough into quarters; shape into disks, and wrap into plastic. Refrigerate until firm, about 3 hours.
3. Preheat oven to 375 degrees with racks in top and bottom third. On a lightly floured work surface, roll out a dough disk to 1/8 inch thick. Cut out cookies, rolling out any scraps and additional disks as needed until you have all the cookies you can get. Transfer to parchment-paper-lined baking sheets, leaving 1 inch between cookies. Refrigerate 20 minutes.
4. Bake cookies, two sheets at a time, 7 minutes; rotate pans top to bottom and front to back, and continue baking until cookies are firm when touched, about 6 to 8 minutes more. Let cool on baking sheets 5 minutes. Transfer to wire racks; let cool completely. Decorate cookies as desired.
Prep and Cook Time: about 1 hour, another 1 or more for decorating.
Notes: Wrapped dough can be refrigerated up to three days. Soften slightly at room temperature before rolling out. You can store them airtight for up to 1 week.
Yield: 2 dozen.
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