O.G. Gingerbread cookies are a must. You can’t bake these without it immediately feeling (and smelling) like Christmas. This is a super simple, super classic recipe, with very few bells and whistles. But you know what? Sometimes things don’t need a clever twist, sometimes they’re perfect just the way they are. Enjoy!
For about 4 dozen cookies
3 1/4 cups all-purpose flour
1 teaspoon teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
3/4 cup dark-brown sugar, packed
1 large egg
1/2 cup molasses
INGREDIENTS (ROYAL ICING)
1 egg white
1/2 teaspoon lemon juice
1 3/4 cup confectioners sugar (powdered sugar)
For the icing, combine ingredients until smooth. Add water to thin, more sugar to thicken. Set aside.
In a large bowl, whisk together the flour, baking soda, and spices. Set aside.
In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy, about 2 minutes. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed until the mixture forms into a dough. Divide dough in halves; wrap each half in plastic. Chill for at least 1 hour or overnight.
Pre heat oven to 350°. Place a dough third on a lightly floured surface. Using a rolling pin, roll dough 1/8 inch thick, and with a lightly floured cookie cutter, cut out shapes. Place the cookies on a baking sheet lined with parchment paper.
Re-form leftover dough into a ball and roll out again, until you’ve used up all of your dough. If your cookies are sort of room temp, pop them back in to the fridge for 10 minutes to reset. Bake until crisp and just set, about 8 to 10 minutes. Remove from the oven and let them sit for a few minutes on the baking sheet. Then transfer the cookies to a wire rack to cool completely. Decorate with royal icing.