Traditional and Reliable Gingerbread Cut-Out Cookies
Traditional and Reliable Gingerbread Cut-Out Cookies. A family favourite recipe. This classic gingerbread roll-out cookie recipe makes a big batch. Fun to make, fun to decorate! Even more fun to eat.
Make sure your butter is softened before beginning so that it will combine properly with the sugar.
Preheat oven to 350°F. and line two baking sheets with parchment paper.
Beat softened butter and sugar until very fluffy, then add molasses and egg. Beat 2 minutes on medium speed or until well combined.
In a separate bowl, whisk together flour, baking soda, spices and salt.
Stir dry ingredients into wet ingredients by hand until well blended, or use an electric mixer on low speed. Don't overbeat.
Press dough into 2 or 3 balls, flatten slightly, wrap tightly and chill for 30 to 60 minutes before rolling.
On a pastry mat or a surface lightly dusted with flour, roll the dough out to ⅛ inch thick. Cut with cookie cutters and transfer to the baking sheets using a spatula or lifter. If the dough feels warm or has been overworked, put the baking sheets with the cookies in the fridge for a few minutes to prevent them from spreading while they're baking.
Bake at 350° F. for 8 - 10 minutes.
Cool 2-3 minutes before removing from cookie sheets.
Decorator's Icing
To make the decorating icing, combine 1 cup powdered (confectioner's) sugar with one tablespoon lemon juice, adding a few drops at a time until you've reached a stiff consistency that is still able to be piped. Use a piping bag to decorate once the cookies are completely cool. Add extra decorations if you like!
Notes
Helpful TipsChoose which kind of molasses you like. In my experience, kids find regular molasses too strong, so I use the lighter fancy molasses.Make the dough ahead of time if you're planning to bake with kids, as it has to chill for at least 30 minutes. Rolling, cutting and baking is often the most fun with young children who don't like to wait!To make the decorating icing, start with a small amount of lemon juice and add more to the icing sugar, a drop or two at a time until you reach the desired consistency. If you find you've added too much liquid, add more icing sugar. Then use a piping bag and decorating tip set to draw faces and buttons on gingerbread people or to decorate Christmas trees and stars.Add sprinkles or coloured sugar if you like, or go wild with chocolate chips, raisins or nuts.