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Classic Gingerbread Cookies
Classic Gingerbread Cookies

Before you jump to Classic Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. According to the specialists, to clean up the environment we are all going to have to make some improvements. These types of changes need to start happening, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going much more green.

A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to run as often.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. It is reasonably straightforward to live green, after all. It’s concerning being practical, more often than not.

We hope you got insight from reading it, now let’s go back to classic gingerbread cookies recipe. You can cook classic gingerbread cookies using 21 ingredients and 12 steps. Here is how you do that.

The ingredients needed to make Classic Gingerbread Cookies:
  1. Take 10 tbsp. unsalted butter, softened to room temperature
  2. Take 3/4 cup brown sugar (light or dark fine)
  3. Provide 2/3 cup unsulphured molasses
  4. Prepare 1 large egg, at room temperature
  5. Prepare 1 tsp. vanilla extract
  6. You need 3 1/2 cups all purpose flour
  7. You need 1 tsp. baking soda
  8. Get 1/2 tsp. salt
  9. You need 1 tbsp. ground ginger
  10. Get 1 tbsp. ground cinnamon
  11. Get 1/2 tsp. allspice
  12. Provide 1/2 tsp. ground cloves
  13. Use Icing Ingredients :
  14. Use 1 1/2 cups confectioners' sugar
  15. You need 1/2 tsp. vanilla extract
  16. Take 2-2 1/2 tbsp. room temperature water or milk
  17. Provide pinch salt
  18. Provide Additional Things Needed :
  19. Get ·Extra Flour
  20. Use ·Cookie Cutters
  21. You need ·Rolling Pin
Instructions to make Classic Gingerbread Cookies:
  1. In a large bowl, beat the butter on medium speed for 1 minute, until sooth and creamy. Add the brown sugar and molasses and beat until combined and creamy looking. Next, beat in the egg and vanilla for 2 minutes.
  2. In a seperate large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves.
  3. With the mixer at low speed, slowly mix in the dry ingredients to the wet until thoroughly combined. Dough will be thick and sticky. Divide the dough into 2 equal pieces and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down on it to create a disc shape. Chill discs of dough for at least 3 hours and up to 3 days.
  4. Once dough is chilled and you're ready to shape and bake, preheat the oven to 350°F. Line 2-3 large baking trays with parchment paper and set aside.
  5. Remove 1 of the dough discs from the fridge, remove from the plastic wrap and place on a flat work surface that's been generously dusted with flour. You should also flour a rolling pin and your hands and continue to flour the work surface as needed (any flour spots on the cut shapes will bake off). Roll out the dough until 1/4" thick, then grab some cookie cutters.
  6. Use your favorite cookie cutters to cut out shapes in the dough. Once you can no longer get any more shapes, re-roll the scraps to use up all the dough. You may need to refrigerate the dough again in between re-rolling, if it gets too warm and sticky.
  7. Place the shaped cookies on the prepared baking tray. Leave an inch or so of space between shapes, as they will expand slightly. Bake cookies for 8-11 minutes (depending on the size of your cookie cutters. Smaller shapes will cook faster). Rotate the pan once during the bake time. They should be soft in the centers with slightly crisp edges.
  8. Cool cookies on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.
  9. For the icing : Whisk together all of the icing ingredients until they are a good consistency (it should be thick, but you don't want it too thick, or it won't be easy to decorate with). You can separate the frosting into a few different bowls and add food coloring if you'd like. An easy way to decorate is to then place the icing into small squeeze bottles (can be bought for less than $1 each at Walmart).
  10. Make sure the cookies are cooled completely before decorating! Icing will set and harden within a few hours of decorating. No need to cover the cookies while the frosting is setting.
  11. Store finished, decorated cookies covered at room temperature for up to 1 week.
  12. Mini Gingerbread Houses –>

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