Growing Chefs! Ontario Gingerbread Cookies
Gingerbread Cookies
Share on:
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Beat the butter in a stand mixer with paddle attachment on high speed for a few minutes until fluffy and pale in color. Add the white and brown sugar and beat for several more minutes until the mixture is no longer gritty.
On low speed, add the molasses and the egg and beat until combined. In a separate bowl, sift the flour, baking soda, ginger, cinnamon, cloves, and salt. Add the flour mixture to the wet mixture a little at a time at low speed.
Divide dough in two and place it between two parchment paper sheets. Roll out into ¼ inch thick and refrigerate for at least 4 hours, preferably overnight.
Get Cooking!
Preheat the oven to 375°F. Lightly grease two baking sheets or line with parchment paper.
Take out one dough at a time, leaving the rest in the refrigerator. Use a gingerbread cookie cutter, or cookie cutters of your choice, to cut out figures. Carefully transfer the figures to the baking sheets. Repeat with the remaining dough. Gather up the scraps of dough, reshape into a disk and refrigerate for at least 20 minutes before using.
Bake the gingerbread cookies for 8 – 10 minutes or until they are lightly browned around the edges. Let the cookies cool for at least 5 minutes on the baking sheets before transferring them to a wire rack to cool completely and then ice them.
Growing Chefs! Ontario Recipe
Gingerbread Cookies
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Beat the butter in a stand mixer with paddle attachment on high speed for a few minutes until fluffy and pale in color. Add the white and brown sugar and beat for several more minutes until the mixture is no longer gritty.
On low speed, add the molasses and the egg and beat until combined. In a separate bowl, sift the flour, baking soda, ginger, cinnamon, cloves, and salt. Add the flour mixture to the wet mixture a little at a time at low speed.
Divide dough in two and place it between two parchment paper sheets. Roll out into ¼ inch thick and refrigerate for at least 4 hours, preferably overnight.
Get Cooking!
Preheat the oven to 375°F. Lightly grease two baking sheets or line with parchment paper.
Take out one dough at a time, leaving the rest in the refrigerator. Use a gingerbread cookie cutter, or cookie cutters of your choice, to cut out figures. Carefully transfer the figures to the baking sheets. Repeat with the remaining dough. Gather up the scraps of dough, reshape into a disk and refrigerate for at least 20 minutes before using.
Bake the gingerbread cookies for 8 – 10 minutes or until they are lightly browned around the edges. Let the cookies cool for at least 5 minutes on the baking sheets before transferring them to a wire rack to cool completely and then ice them.