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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 Healthy Eating Doesn’t Need To Be Difficult.

The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons for this. Poor diet is one factor in illnesses such as heart disease and high blood pressure which can put a drain on the economy. There are more and more efforts to try to get us to follow a more healthy way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. People typically believe that healthy diets demand a lot of work and will significantly alter how they live and eat. Contrary to that information, people can modify their eating habits for the better by implementing a few simple changes.

If you want to see results, it is definitely not a necessity to drastically alter your eating habits. Even more crucial than totally altering your diet is just substituting healthy eating choices whenever possible. Sooner or later, you will see that you actually prefer to consume healthy foods after you have eaten that way for a while. As you stick to your habit of eating healthier foods, you will discover that you won’t want to eat the old diet.

Hence, it should be somewhat obvious that it’s not difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to classic gingerbread cookies recipe. To make classic gingerbread cookies you only need 21 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to prepare Classic Gingerbread Cookies:
  1. Use unsalted butter, softened to room temperature
  2. You need brown sugar (light or dark fine)
  3. You need unsulphured molasses
  4. Provide large egg, at room temperature
  5. Take vanilla extract
  6. You need all purpose flour
  7. Provide baking soda
  8. Get salt
  9. You need ground ginger
  10. Provide ground cinnamon
  11. Prepare allspice
  12. Take ground cloves
  13. Use Icing Ingredients :
  14. You need confectioners' sugar
  15. Provide vanilla extract
  16. Use room temperature water or milk
  17. Get salt
  18. You need Additional Things Needed :
  19. Use ·Extra Flour
  20. You need ·Cookie Cutters
  21. Provide ·Rolling Pin
Steps 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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