Recipe amount: 15 large cookies

Gingerbread cookies

½ cup unsalted butter (1 sticks) - room temperature
¾ cup dark brown sugar
½ cup unsulfured molasses
1 each large egg
3 cup self rising flour
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp baking soda
tsp salt
2 cup powdered sugar
2 Tbsp half and half

Preparation steps:
  1. Beat the butter. Add the brown sugar, molasses and egg and beat additional 2 minutes.
  2. Gradually add the cinnamon, ground cloves, ground nutmeg, baking soda, salt and flour to form a soft dough.
  3. Refrigerate overnight.
  4. On floured surface roll out half of the dough to ~ 1/4 inch thick. Cut out as many cookie shapes as possible. Remove scraps and add them to the remaining unrolled dough.
  5. Repeat step 4. until you use all the dough.
  6. Transfer to a baking sheet.
  7. Bake at 350F for about 8 minutes until firm to touch.
  8. Remove from oven and transfer to a cooling tray. Cool down to room temperature and store in a container.
  9. Icing: Stir the powdered sugar and half-and-half together in a small bowl. Use a pastry bag fitted with a small plain round tip, such as Ateco Number 4. Decorate as desired.
Picture of recipe

  • Decorate with chocolate chips (before the baking).