One important element of Christmas, for me, is gingerbread cookies. My mother used to make them and hang them on the Christmas tree for my father to munch on the days leading up to the big day. He especially liked them when they got a little stale and crunchy. The aroma of gingerbread cookies always brings back warm memories and big smiles.
I am not a huge fan of molasses flavor so I’ve experimented with lots of recipes and tweaked a few to come up with this easy recipe. I hope you enjoy making them and decorating them like I (and Adelaide) do. I usually double this recipe so I can give some away.
- 1 1/2 cup all-purpose flour (plus extra for rolling out)
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 cup butter
- 3/4 cup light soft brown sugar
- 1 egg
- 1 tbsp molasses*
- 1 tbsp maple syrup*
- 2 tbsp corn syrup (you can substitute golden syrup)*
*When I double the recipe I only add 1 tbsp molasses, 2 tsbp maple syrup and 4 tbsp corn syrup. You can adjust the molasses to syrup ratio according to your taste.
- Mix butter, sugar, and egg together.
- Add molasses and syrups to butter mixture.
- In a separate bowl, mix flour, baking soda, ginger and cinnamon together.
- Add part of the flour mixture to the butter mixture. Keep adding the flour mixture in parts until it is all incorporated into the butter mixture. The cookie dough should be stiff and a bit dry.
- Shape the dough in a ball, wrap it in plastic wrap or wax paper and refrigerate for about 2 hours. You can refrigerate it up to two days.
- Roll out the cookie dough on a floured surface. If you like softer cookies, roll out the dough but keep it a little thick. If you like crisper cookies, roll it out thin.
- Cut out the cookies with gingerbread man cookie cutter or any shape you like. Place cookie cutouts on baking sheets lined with parchment paper.
- Bake at 375 degrees F for 8-10 minutes (depending on your oven and your desired doneness).
- Cool cookies completely before decorating.
I live in the Caribbean and do not use A/C in the day so I love frosting and icing recipes that do not melt! This one dries fast (even in humidity) and is very easy to use.
Forgive me for not knowing the exact measurements, I usually just put in some powdered sugar into a small bowl, add water until desired consistency and add a drop of almond extract.
Add food coloring if desired.
Use a spatula to put the icing in a icing bag or a plain ol’ zip-up plastic bag. If you use the zip-up plastic bag, snip a small hole in one corner to apply the icing on the cookies.
Ice the cookies and let them dry before packing them in boxes or presenting them for consumption.