Gingerbread Cookies
 
Make 42 cookies
Ingredients
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • ½ cup unsulphured molasses
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon pumpkin pie spice
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • Royal Icing (recipe follows)
  • Garnish: white sugar pearls
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape down sides of bowl. Add egg, beating well. Beat in molasses and vanilla extract until no streaks remain.
  2. In a medium bowl, whisk together flour, ginger, cinnamon, pumpkin pie spice, baking soda, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until combined. Wrap dough in plastic wrap, and chill for at least 3 hours or up to 3 days.
  3. Preheat oven to 350°. Line baking sheets with parchment paper.
  4. Divide dough into quarters, and working with one portion at a time on a floured surface, roll dough into ⅛-inch thickness. Cut dough using a 3- to 4-inch cookie cutter, rerolling scraps as necessary. Using a spatula, carefully place cookies 1 inch apart on prepared pan. (Place remaining cookies on a separate prepared pan, and refrigerate until ready to bake.)
  5. Bake until firm and centers look dry, 8 minutes for a soft cookie to 10 minutes for a crisp cookie. Let cool on pan for 3 minutes. Remove from pan and let cool completely on a wire rack. Repeat with remaining dough.
  6. Decorate cookies by piping an outside border with thick Royal Icing, and then use thin Royal Icing to flood the inside of cookies. Use a toothpick to fill any holes and remove air bubbles. Repeat with remaining cookies. Let dry completely, about 4 hours. Using thick icing, decorate cookies as desired; garnish with sugar pearls, if desired. Let stand until icing is set, about 1 hour. Store in an airtight container for up to 3 days.
Recipe by Victoria at https://victoriamag.com/gingerbread-cookies/