*Update – please read the note at the bottom of this post.
Eeek! I’m so excited for Christmas this year. Christmas songs playing in the background, baking in the kitchen with the kids…I can’t wait!
My sweet sister-in-law Nicole shared this recipe with us years ago for the most soft gingerbread cookies. They’re so good! So get all your cookie cutters ready, because you are definitely going to want to make these this season!
Ginger Bread Cookies
1 1/2 cups dark molasses
1 cup dark brown sugar
1/3 cup butter
2/3 cup cold water
6 cups flour
2 tsp baking soda
1 tsp allspice
2 tsp ginger
1 tsp cloves
1 tsp cinnamon
1 tsp salt
Cream the butter and the sugar together and then mix the rest of wet ingredients together. Now sift together all of the dry ingredients together in a bowl with a whisk. Add the dry ingredients to the wet ingredients. Cover and refrigerate overnight. When ready to start cutting shapes, flour the surface really well where you’ll be rolling out the dough, you can also use a silpat for rolling. Roll out 1/4″ thick and cut with cookie cutters into shapes. Make sure to preheat your oven to 350 before the first pan goes in. Place on parchment paper on a cookie sheet and bake at 350 for approx. 10-11 minutes. Let cookies rest on the pan for another 5 minutes before transferring to rack for cooling.
The Frosting recipe:
1 stick butter, softened
1 can sweetened condensed milk
6 cups powdered sugar – OR add amount depending on desired thickness
1/4 tsp salt
1/2 tsp vanilla
Mix butter, salt and vanilla together. Add powdered sugar and condensed milk to desired consistency. If using a frosting decorator like a squeeze bottle, you’ll want the frosting to be a bit thick.
Be sure to visit our recipes page for more great recipes just like this!
*Update: Here are some tips to help with success when making this recipe:
-To avoid too sticky dough, make sure you let the dough chill in the refrigerator overnight. This is a must to avoid sticky dough, plus it needs this time to rest. When rolling out, make sure you are rolling out on a well floured surface. A silpat works great for rolling on as well.
-To avoid too dry dough, be sure that your dough is rolled to the right thickness before cutting with cookie cutters. 1/4 inch thick is a good guideline. Also under bake them in the oven then let them sit on the hot pan out of the oven after baking for at least 5 minutes.
-Make sure you allow your oven the time to preheat this step is so important.
-No, there are not any eggs in this recipe.