Perfect Gingerbread Christmas cookies

Instructions

1. Whisk Dry Ingredients on one bowl.
2. Beat butter and sugar using a mixer until fluffy. Add egg and vanilla and continue with the mixer until combined. Add Molasses and mix.
3. Gradually add dry ingredients. Dough should be soft and sticky. Shape a disk, wrap in plastic foil, and refrigerate for 2 hours. You can refrigerate 5 days.
4. Preheat oven 180°C (standard baking). Line 3 trays with baking paper.
5. Take the dough and cut into half. Wrap half and return to the fridge.
6. Roll out. Sprinkle a sheet of baking paper very lightly with flour. Place dough on top, sprinkle surface very lightly with flour. Place another sheet of baking paper on top. Roll dough out to 4mm thick using a rolling pin.
7. Cut out shapes. Use a gingerbread cookie cutter and firmly pressing to cut all the way through. Dip cutter into flour if it sticks to the dough. Use a knife to transfer shapes onto baking sheet. Tidy edges if necessary using a butter knife.
8. Bake for 7 minutes for classic light golden or 9 minutes for dark golden and crisp. Then remove and cool on tray. Repeat rolling out and cutting out.
9. Decorate the gingerbread cookies once they are fully cool. Use a half batch of this Icing recipe to decorate following your imagination.
10. Make them part of your Christmas gifts.

• Servings : 33
• Ready in : 60 Minutes
• Course : Dessert and Snacks
• Recipe Type : Biscuits, Christmas Recipes, Finger foods, Kids are cooking, recipes for winter
• Ingredient : Baking powder, Brown sugar, Butter, Cinnamon, Clove seeds, Coriander, Eggs, Flour, Ginger ground, Ground cinnamon, Nutmeg, Vanilla, меласа