Gingerbread Cookies without Molasses
Making gingerbread cookies with my children is a cherished tradition that began 18 years ago and is still going strong at my house.
Servings 24 cookies
Calories 160kcal
Ingredients
- 1 cup unsalted softened butter
- 3/4 cup granulated sugar
- 1 egg
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 2 teaspoons vanilla
- 2 1/3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon black pepper
For the icing:
- 1 cup powdered sugar
- 1 tablespoon plus 1 teaspoon milk
- food colouring assorted colors
For decorating:
- assorted sprinkles, smarties and other candy, basically anything you like!
Instructions
For the cookies:
- In the bowl of your food processor or stand mixer, cream butter and sugar at medium speed until smooth and fluffy, about five minutes. Add egg, baking powder, salt and vanilla. Beat until the egg is fully incorporated.
- In a medium bowl, sift together the flour, cinnamon, ginger, nutmeg and black pepper.
- Add dry ingredients to the butter mixture in two batches until the dough begins to hold together.
- On a lightly floured surface, kneed the dough gently, then flatten into a disc. Wrap in plastic wrap and refrigerate for at least half an hour.
- Preheat oven to 350°F. On a lightly floured surface, roll the dough to 1/4 inch thickness. Using gingerbread (or other Christmas shapes) cookie cutters, cut shapes and place cookies on a parchment lined baking sheet.
- Bake for 12-14 minutes until the edges begin to turn brown. Place on cooling racks and allow to cool completely before icing them.
For the icing and decorating!
- Place icing sugar in a large mixing bowl and whisk in the milk until the mixture is smooth and stiff. I make separate batches of the icing and add a few drops of food colouring to obtain the desired color. Decorate the cookies with the icing using either an off-set spatula, pastry bags, spoons etc. Be sure to have sprinkles, smarties or other candy of your choice available for decorating!
Notes
- Be sure to refrigerate the dough for at least half an hour. If the dough is too soft to roll out, return to the refrigerator for a few more minutes.
- Wait until the cookies are completely cooled to decorate them or the icing will run.
- Gingerbread cookies can be stored in a well sealed container at room temperature for several days.
- These cookies can also be frozen and defrosted at room temperature the day you wish to serve them. Be sure to place a sheet of parchment paper in between rows of cookies.
- The total number of cookies you make will depend on the size of your cookie cutters.
- Please note that the nutritional information provided is approximate and will vary according to exact cookie size and toppings.
Nutrition
Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 17mg | Potassium: 22mg | Fiber: 1g | Sugar: 11g | Vitamin A: 246IU | Calcium: 8mg | Iron: 1mg