Gingerbread cookies & Holiday Cut-Out Sugar Cookies

gingerbread cookies

Ingredients

  • 3 cups all-purpose flour

  • 3/4 cup dark brown sugar, packed

  • 3/4 teaspoon baking soda

  • 1 tbs ground cinnamon

  • 1 tbs ground ginger

  • 1/2 tsp ground cloves

  • 1 tsp grated nutmeg

  • 1/2 teaspoon salt

  • 12 tbs butter, room temperature, cut into 12 pieces

  •  3/4 cup dark molasses 

  •  2 tbs milk

For the frosting:

  • 2 tbs butter, room temperature

  • 2 cups powdered sugar

  • 2 tbs milk

Instructions

  1. Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.

  2. Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.

  3. With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 1 minute.

  4. Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry. 

  5. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

  6. Remove one dough sheet from the fridge/freezer and place on a well floured counter. Lightly flour the top of the dough and the rolling pin and roll out the dough (dust with a little more flour if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.

  7. Refrigerate the gingerbread men for
    5 minutes (meanwhile you can roll out the other dough ball).

  8. Bake the cookies until set in the centers and the dough barely retains an imprint when touched very gently with fingertip, 8 to 11 minutes. Don’t over bake!!

  9. Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.

  10. Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.

For the frosting:

  1. Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add additional cup of powdered sugar and mix until smooth. Add frosting to piping bag if desired.

*In flyer December 17 - 23, 2023
Recipe and photo credit: Tastes Better From Scratch

Holiday Cut-Out Sugar Cookies

Ingredients

  • 1¼ cups Confectioners’ sugar

  • 1 cup plus 2 tbs unsalted butter,
    at room temperature

  • 1 large egg yolk

  • ¾ teaspoon salt

  • 1 tsp almond extract (or 2 tsp
    vanilla extract)

  • 2¾ cups all purpose flour, spooned into measuring cup and leveled-off with knife

  • Store-bought icing, for decorating

Instructions

  1. Combine the confectioners’ sugar, butter, egg yolk, salt, and almond extract in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed at first to incorporate the sugar, then increase the speed to medium and beat until smooth, about 30 seconds. Add the flour and mix on low speed until well combined. The mixture will seem dry and crumbly at first, but don’t worry—it will come together into a cohesive dough.

  2. Lightly dust a clean work surface with flour. Scrape the dough onto the work surface and knead into a smooth ball. Cut the ball in half and form 2 discs, then wrap each disc in plastic and refrigerate for overnight.

  3. When you’re ready to bake, remove the dough from the refrigerator and let it soften on the counter top for 30 minutes to 1 hour. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set two oven racks in the center-most positions.

  4. Begin with one disc of dough, kneading it with your hands for about a minute until it becomes soft and pliable, similar in consistency to play dough. Remember, the longer the dough has been refrigerated, the more kneading it may require. Aim for a dough that’s neither crumbly nor cracking at the edges, yet be cautious not to over-knead; it should retain a cool temperature. If it becomes too warm or soft at any point, feel free to pop it back in the fridge for a bit. 

  5. Sprinkle your work surface lightly with flour. Lightly sprinkle the top of the dough and the rolling pin with flour as well. Roll to between ⅛” and ¼” thick, sprinkling more flour over and under the dough as needed so that it doesn’t stick. Use cookie cutters to cut shapes. Use a thin metal spatula to lift the cut dough off of the counter and onto the prepared baking sheets (they can be close together; they don’t spread). Re-roll and cut the dough scraps, dusting more flour as necessary so the dough doesn’t stick. Bake the cookies for 10 to 14 minutes, until they’re set and barely browned around the edges.

  6. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before icing.

*In flyer December 17 - 23, 2023
Recipe and photo credit: Once Upon a Chef

Annah Kassen