I’m not sure if there’s any cookie that people think of more often during Christmas than a gingerbread cookie. Although not my personal favourite at Christmas (I’d quite honestly never made gingerbread cookies before this year), I’ll admit that I kind of fell in love with these spicy dunkers.
This gingerbread cookie recipe is very easy to prepare and pair well with a hot cup of tea. They’re also great to have the kids help with, since they love punching out the shapes with all kinds of cookie cutters.
I cut some notches out of a few of these cookies so they can sit on the side of mugs. I loved that part! They just look so cute sitting there, like the garnish on my cup of tea. I cut the notches about half a centimetre wide by a centimetre long. It worked really well.
Decorate these cookies with store bought icing or royal icing. Easy peasy.
[Recipe] Gingerbread Cookies (Cutouts)
Makes about 3 dozen cookies
1/2 cup butter
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
1/2 tsp nutmeg
Cream together the butter and sugar until smooth.
Mix in molasses and egg yolk.
Combine the dry ingredients in a large bowl.
Mix the dry ingredients into the wet ingredients until the mixture becomes uniform.
Wrap the dough in plastic wrap and refrigerate for at least an hour.
When ready to bake, preheat the oven to 350F.
Remove the dough from the refrigerator and allow it to sit on the counter for 5 minutes to allow it to warm just a bit before rolling.
On a lightly floured surface, roll the dough out to 1/4 inch thickness.
Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on a parchment lined cookie sheet.
If you’d like to make some cookies that will hang off the side of your mug, just cut some little notches out of the cookie with a knife.
Bake for 8 to 10 minutes, until firm. Cool on wire racks. Frost or decorate when cool.