Gingerbread cookies

"Run, run as fast as you can! You can't catch me. I'm the gingerbread man!"

So taunted the Gingerbread Man as he ran away from his many pursuers. That's right, it's cookie time! I'm getting into the holiday spirit with freshly baked gingerbread cookies! These cookies blend a heavenly combination of cinnamon, ginger and nutmeg with just a hint of vanilla that not only tastes fantastic, but gives off a warm Christmas-y fragrance in the kitchen that will have everyone drooling.

The dough is easy to make, and fairly easy to work with if you remember to flour your surface and tools well. I managed to get about two dozen cookies from this batch, which I decorated gave away to some very appreciative cookie munchers. I didn't attempt it myself, but this gingerbread cookie recipe is also perfect for building your own gingerbread house structures, since it crisps up and dries so nicely. Just remember to roll it out a bit thicker for construction purposes.

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What you'll need

375 g all purpose flour
2 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
150 g softened butter
150 g brown sugar
120 ml dark syrup or molasses
1 tsp vanilla extract
1 egg

What to do

1. Mix flour, cinnamon, ginger, nutmeg, salt, and baking soda in a large bowl.
   
2. In separate bowl, beat butter and brown sugar until smooth and fluffy.
3. Add syrup or molasses and egg, and vanilla and beat until smooth.
4. Gradually add flour mixture into wet mixture and mix until well incorporated.
5. Roll dough into a ball, and press flat into a disc. Wrap in plastic wrap and store in fridge at least one hour or overnight.
6. Preheat oven to 175°C (350°F).
7. Roll dough out to approximately ½ cm thick.
   
8. Cut dough into desired shapes and place on parchment paper.
9. Bake 8-10 minutes until edges begin to brown.
10. Allow cookies to sit for a minute on baking sheet, then move to wire cooling rack.
11. Eat as is or decorate as desired.
    

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Results

These cookies can be eaten alone, dusted with sugar, or decorated with your favourite icing and candies for an extra special artistic treat. I used a royal icing (pasteurized egg white and confectioners sugar) with just a pinch of vanilla sugar mixed in. I sent a pile of these off to my husband's office, where they were gobbled up with glee.

And there you have it! If you make this recipe yourself, be sure to post photos on my Facebook page, Quite Chefy, or leave a comment below and remember to share the recipe with your friends. A printable version of the recipe can be found here. You can also contact me via email, Twitter and Instagram!

I have some new, exciting posts coming up in the near future, so check back often, and invite your friends!

Until next time, lovelies, stay warm, and stay Chefy!