Gingerbread has been a fun Christmas tradition for hundreds of years. (Did you know that one of the earliest known recipes for gingerbread does NOT include ginger? It calls for honey, saffron, and cinnamon! 🤔)
Here's a delicious recipe for you and your family to try (ginger definitely included). My kids and I made these cookies last week! I hope you like them as much as we did.
Tip: Pair gingerbread cookies with the Christmas Calories Don't Count Tea Towel from Kimberbell's We Whisk You a Merry Christmas OR the Baking Memories Tea Towel from the Kimberbell Vault!
Christmas Calories Don't Count Gingerbread
Ingredients
- 3 ½ cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 Tablespoon ginger
- 1 Tablespoon cinnamon
- ½ tsp. allspice
- ½ tsp. ground cloves
- ⅔ cup butter, softened
- ¾ cup brown sugar
- ⅔ cup molasses
- 1 egg
- 1 tsp. vanilla
Directions
- In a large bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
- In a separate bowl, mix the butter, brown sugar, and molasses with a hand mixer until creamy.
- Add the egg and vanilla to the butter/sugar mixture. Scrape down the sides of the bowl as needed.
- Add the flour mixture to the wet ingredients and beat on low speed until combined. Add small amounts of flour until the dough is slightly sticky but doesn’t stick to the sides of the bowl.
- Wrap the dough in plastic wrap and refrigerate for at least two hours or overnight.
- Roll out dough until 1/4 “ thick and cut into shapes. Place shapes one inch apart on a cookie sheet and bake at 350 degrees for 9-10 minutes.
- Decorate with sugar, royal icing, and more!
Enjoy!
