Gingerbread cookies and cinnamon candies? This puzzled reaction is typical of those who try this recipe. However, once they try it, they’re hooked. This unconventional pairing makes for a spicy, delicious, fall, and winter treat that everyone will enjoy.
Kids love rolling out cookie dough and cutting them with cookie cutters. This process is kind of like playing with play dough, but the results are a sweet, delicious snack. If you have an empty, chilly afternoon and the kids need something to do, why not stir up a batch of these Gingerbread Cookies to fill the day? Yes, this recipe does make a mess, but rather than focusing on the mess, try to focus on the memories you will make with the kids.
My Perfect Gingerbread Cookies Recipe
- Medium-Sized Bowl
- Large bowl
- Electric Mixer
- Rolling Pin
- Cookie Cutter
- 3 1/4 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1 cup Softened Butter or 2 sticks
- 3/4 cup Brown Sugar
- 1 pc Egg
- 1/2 cup Molasses
- 1 package Cinnamon Candies
- In a medium-sized bowl, stir together the flour, baking soda, salt, cinnamon, ginger, and cloves.
- In a separate large bowl, combine the sugar and the butter, creaming them together.
- Add an egg to this mixture and stir well.
- Add the molasses, and thoroughly combine the mixture. Stir the flour mixture into the butter and sugar mixture, stirring just until combined.
- You can use an electric mixer if needed because the dough will begin to get thick and more difficult to stir. Do not over mix the dough, however, or this will make the cookies tough. Just stir until the ingredients are thoroughly combined.
- Split the dough into two halves, shaping each half into a disk and wrap them individually in plastic wrap.
- Then, refrigerate the dough for at least two hours. If you don’t have time right away to bake them, you can store the dough in the refrigerator for up to three days.
- When you’re ready to roll out the cookies, preheat the oven to 325 degrees.
- Find several cookie sheets and have them ready for the cookies. You do not have to grease the pans.
- Lightly flour your countertop or a pastry sheet.
- Take half of the cookie dough from the refrigerator, leaving the other half in the fridge while you roll out and cut the first portion of the dough.
- Shape the dough into a disk with lightly floured hands.
- Using a rolling pin, roll out the dough into a large circle that is about ¼ inch in thickness.
- Using cookie cutters, cut the dough into shapes.
- You can use a spatula to transfer the shapes to your cookie sheet, keeping the cookies about a half-inch apart on the baking pan. Repeat this process until you can’t cut any more shapes.
- Then, gently press together the scraps of dough and re-roll them. If the dough starts to get too sticky to handle, return it to the refrigerator for about 20 minutes to chill.
- Repeat with the other half of the cookie dough from the refrigerator.
- Press the cinnamon candies into the surface of the cookies, in whatever pattern you find attractive.
- Place the cookie sheets in the center of the preheated oven and bake for 10 to 11 minutes.
- Do not over bake the cookies; they should just be set when you remove the sheets from the oven.
- Transfer the cookies to wire racks for cooling with a spatula.
- Cool completely before storing in an airtight container.
April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is “Are you hungry?” and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.