Blogmas 2025: Day 3

Posted on by Dezi Posted in HolidaysTagged , ,

This year I thought it would be fun to take part in a cookie crawl like Festival of Holidays in EPCOT. So each week I will make and share a new cookie recipe throughout the month. I am so excited about this because I love sweets especially holiday themed.

Gingerbread Cookie!

Ingredients:

Cookie:

  • 1 C softened butter
  • 1 C dark brown sugar, packed
  • 1 C molasses
  • 1 Tablespoon vanilla extract
  • 4 C flour (leveled)
  • 1 1/4 Teaspoon salt
  • 1 Tablespoon ground ginger
  • 1 Tablespoon ground cinnamon
  • 3/4 Teaspoon ground cloves
  • 1/2 Teaspoon ground allspice

Icing:

Royal Icing:

  • 1/4 C merengue poweder
  • 4 C powder sugar (about 1 pound)
  • 6 Tablespoons warm water
  • Gel food coloring (optional)

Cookie Instructions:

  1. In a stand mixer, add 1 c (two sticks) softened butter. Beat for about 1-2 minutes, scraping the sides, until smooth and creamy
  2. Add 1 C of dark brown sugar. Beat and sugar together for another 1-2 minutes, scraping the sides down after it comes together. Beat the mixture until it has become light and fluffy.
  3. Add 1 C molasses. (Don’t get blackstrap, it is very strong and bitter unless that is the taste you are going for.)
  4. Add 1 Tablespoon vanilla and beat until incorperated.
  5. Add all the dry ingredients. Flour, salt, ginger, cloves, allspice. Break up any clumps.
  6. Mix on low speed, scraping the sides until it comes together. You shouldn’t have flour streaks or flour around the edges. Make sure not to over mix.
  7. Lay out your dough and divide into three. Wrap in plastic wrap and let it chill for about 2 hours. The dough should be firm and not sticky.
  8. Line your a baking sheet with parchment paper and preheat your oven to 350º F.
  9. After the two hours lightly dust your surface with flour. Place a disc of dough on the flour and coat each side. Roll out your dough and turning it over every couple of times to make sure your dough doesn’t stick to the surface.
  10. Roll the dough out to about 3/8 inch thickness and use a cookie cutter to cut out your shapes.
  11. Place on your line cookie sheet with at least an inch or two of space in between each cookie.
  12. Bake. 2 inch tall 6-8 minutes. 3 inch tall 8-10 minutes. 4 inch tall 10-12. Or watch for when the cookies are not shiny.
  13. Let them rest on the pan for about 5 minutes before moving.
  14. Decorate!

Icing Instructions:

Add all your ingredients in a bowl, slowly adding water to get the consistency of your choice. Mix until smooth. You can separate into different bowls and add food coloring before decorating. For me, I am just going to use as is. Pipe on the decorations of your choice and ENJOY!

I hope you enjoyed our first cookie recipe together! I can’t wait to make more!

-Dezi

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