Today is another horrible winter day here in Manitoba so I’ve fired up the oven to bake my old-fashioned gingerbread cookies.
You might remember making gingerbread men cookies with your mom or dad when you were a child as they are fun to decorate.
I’m biased but I still think this is the best gingerbread cookie recipe I’ve ever made or tasted. When I make them the plate is empty so I’ll let the results speak for themselves.
Temperatures have finally dropped to the minus digits we have all come to expect living in Canada which means Christmas is around the corner. As the cold pushes in I move towards being in the kitchen more often to create new recipes for the upcoming year.
I have made a holiday start with the perogies as requested by some of my kids teachers, easy but frugal. Next on the list is my sweet mincemeat pies and Christmas cake not forgetting to mention some apple pies too.
My orders are also coming in for my chocolate peanut butter truffles which means I’m putting together a price list for all the different variations I make since it’s blossomed into some extra cash for me.
Last but not least I’ll be making my famous cinnamon buns along with these delicious old-fashioned gingerbread cookies. I will be making these cookies from scratch for the kids class treats on the last day of school before Christmas holidays.
I enjoy creating recipes where my kids can help me in the kitchen and with these gingerbread cookies you can easily encourage the kids to participate. Have them pick out their favourite cookie cutter and press the cookie then pull it from the dough and place it on the baking sheet.
What is molasses?
The heavy aroma of cinnamon and ground cloves is heavenly smelling in the house this time of year. With these cookies I’ve chosen to make them gingerbread cookies without molasses.
If you add molasses also known as black treacle in the UK you will find you get a darker cookie with a rich molasses taste. Molasses is the by-product of refining sugar cane or sugar beets into sugar.
Once you decide on what cookie cutter design you want to use you can then think about how you will decorate the cookies. Like I mention below it’s important to hand mix these cookies to prevent over-processing. Decorating gingerbread cookies can be as simple as you want to make it or as difficult.
I make an easy icing for gingerbread cookies the same as I would to decorate my lemon drizzle cookies. If you want the gingerbread cookie to be soft gingerbread cookies don’t over-bake them. Remember that they continue to bake even after you take them out of the oven. Transferring them as soon as you can to a cooling rack is optimal.
My kids always want to be the first to “taste” to make sure they are okay to hand out! Let’s get to it then and start making these gingerbread cookies.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 2 teaspoons ground ginger
- 1 cup sugar
- 2 eggs beaten
- 1 teaspoon baking powder
- 1 teaspoon grated nutmeg
- 2 teaspoons ground cinnamon
- 1 cup butter
- ¾ cup dark brown sugar
- Pre-heat oven to 350 degrees
- Sift the flour, baking powder, salt and spices into a large bowl.
- Melt the butter in a saucepan, add the sugar and dark brown sugar, mix well then allow to cool
- Add the beaten eggs
- Make a hole in the centre of the dry ingredients and gradually add the butter and sugar mixture
- Place in the refrigerator until completely cool (10 mins)
- Cut into four pieces and roll each one out separately until it is around the thickness of a toonie.
- Using cookie cutter stamp into different shapes e.g. stars, angels, Christmas trees etc.
- Place on a well-greased baking sheet and bake in batches in the pre-heated oven for about 10 mins.
- Please note this mixture should be made by hand. It is easy to overwork.