Image: Joe Kim
Producer: Stephanie Hung
Styling: Catherine Therrien
Get in the festive spirit with one of our favourite gingerbread cookie recipes!
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/3 cup fancy molasses
- 1/4 cup cooking molasses
- 3 cups all-purpose flour
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
1 In a large bowl, beat the butter with the sugar until fluffy; beat in the egg, fancy molasses and cooking molasses until combined.
2 In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda and salt; stir into the butter mixture and then knead the dough until well blended.
3 Divide the dough in half; flatten into discs. Wrap each in plastic wrap; refrigerate until firm, about 2 hours.
4 On a lightly floured surface, roll out the dough to scant 1⁄4" thickness.
5 Using 5"-tall gingerbread man cookie cutters, cut out shapes, rerolling and cutting the scraps.
6 Arrange the cookies, about 1" apart, on parchment paper-lined baking sheets.
7 Bake, one sheet at a time, in a preheated 325F oven until firm to the touch, about 12 minutes.
8 Transfer to racks; let cool completely before decorating.
Makes: 25 cookies.
Tip: Avoid any wardrobe malfunctions by adhering the candies to the gingerbread cookie with royal icing.
Love decorating? Then you'll want to check out these 7 ways to decorate gingerbread cookies.