It’s been a while Thursday Baking Club! After a month long hiatus filled with travels (and sampling tasty food) I’m back just in time for some holiday baking and over the next few weeks I’ll share with you some of my favourite Christmas treats that are not just tasty but pretty easy to bake.
The first is a classic, Gingerbread Cookies! I like mine with extra spice and without too much frosting, just enough to add some sweetness but I want the ginger and cinnamon to be the main attraction.
If you don’t happen to have any christmas themed cookie cutters you can easily just use a glass or jar and cut circles and then decorate with stars, snowflakes or snowmen faces!
- 1/2 cup butter, softened
- 3/4 cup packed dark brown sugar
- 1/3 cup molasses
- 1 large egg
- 2 tablespoons water
- 2-2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon cloves
- 1 cup icing sugar
- 2-3 tsp water
- Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In a separate bowl, whisk together remaining cookie ingredients. Gradually beat into creamed mixture. Divide dough in half and shape each into a disc, wrap in plastic and chill in refrigerator for 30 minutes
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough until about 1/8″ thick . Cut with lightly floured cookie cutter and place on cookie sheets.
- Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.
- Frosting Directions – Mix the icing sugar and water until desired consistency. Using a frosting bag or ziplock bag with corner snipped off, decorate cookies.