Gingerbread Cookies
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These gingerbread cookies are so good! They are filled with so many spices that leave your taste buds happy and the cookies itself is nice and soft. Now the holidays are never complete if there aren't some gingerbread cookies on the table. It's a Christmas classic that should be made every year. That's my opinion anyways.
Other holiday cookie favorites!
Cranberry spice French macarons
These are some of my other favorite cookies to make during the holidays! You can't go wrong with a good spiced cookie like a snickerdoodle or a ginger snap cookie. Plus you have to have a frosted sugar cookie too! Those are one of my favorites! The cranberry spice french macarons are also a great cookie to try. They are different but so good!
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Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. One main thing that you will need in this recipe is the meringue powder for the buttercream. Meringue powder helps make the buttercream form a crust so that it won't make a mess and smudge everywhere. If you prefer to not use meringue powder, than I suggest making a crusting buttercream or a royal icing.
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gingerbread cookies
a spicy molasses cookie that is topped with a royal icing
cookies
- 2 sticks unsalted butter (softened)
- 3/4 cup brown sugar
- 1 egg
- 1/2 cup molasses
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 tbsp ginger
- 1/2 tsp cloves
- 1/2 tsp salt
- 3 1/2 cup all-purpose flour
royal icing
- 2 1/2 cup powdered sugar
- 2 tsp meringue powder
- 2 1/2 tbsp water
- 1 tsp vanilla extract
cookies
- preheat the oven to 350 degrees F. line a pan with parchment paper. in the bowl of an electric mixer fitted with a paddle attachment cream the sugar and the butter until light and fluffy, about 1 minute. scrape down the side of the bowl and then add in the egg, vanilla and molasses. in another bowl combine the flour, spices, baking soda, and salt and whisk together. scrape down the sides of the bowl then on low speed, gradually add in the dry ingredients. wrap the dough into cling-wrap and refrigerate for 30 minutes. roll to 1/4 inch thickness and cut out with desired shapes and bake for 8-10 minutes.
royal icing
- combine all of the ingredients and mix together until smooth.