Gingerbread Cookies
Equipment
- Stand mixer
- Baking sheet
Ingredients
Gingerbread Cookies
- ½ cup salted butter, softened
- 1 cup dark brown sugar, packed
- 1 egg
- 2 tsp vanilla extract
- ⅙ cup blackstrap or regular molasses
- ½ tsp cinnamon
- ⅛ tsp ground cloves
- ½ tsp nutmeg
- ½ tsp ginger
- 2 cups flour
- 1 tsp baking soda
Sugared Topping
- ¼ cup turbinado sugar
- ½-¾ cup granulated sugar
- ½ tsp cinnamon
Dark Chocolate Frosting
- 4 oz bittersweet bakers chocolate
- 2 tbsp salted butter
- 2 tbsp milk
- ¼ cup granulated sugar
White Chocolate Frosting
- 4 oz white chocolate
Instructions
- To make the cookies, in the bowl of a stand mixer, fitted with the paddle attachment, add the butter and brown sugar. Mix on medium speed for 7-9 minutes or until the mixture is lighter in color and fluffy.
- Add in the egg and vanilla extract and continue mixing for an additional 3 minutes or until fluffy, smooth and well-combined.
- Stream in the molasses while mixing on low speed. Once fully combined and no ribbons of molasses remain. stir in spices, flour and baking soda. Mixture will be thick.
- Stir in spices, flour and baking soda. Mixture will be thick.
- Wrap in plastic wrap and refridgerate for an hour – overnight.
- When you’re ready to bake, pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
Add Sugared Topping
- Using a tablespoon, scoop dough and roll into a ball. If you’re coating in the sugar mixture, add sugars and cinnamon to a small bowl. Drop the dough ball into the sugar mixture, fully coating. Using the bottom of a glass, press down on the dough to form a disk. Repeat with remaining dough. Place 1/2″ apart on baking sheet and bake for 8 – 10 minutes.
- If you don’t want to coat your cookies, perform the above steps without rolling the dough in sugar and bake for 8-10 minutes, or until edges have set.
Dark Chocolate Frosting
- To make the dark chocolate frosting, combine the butter and chocolate in a sauce or saute pan over low heat. Stir until half the chocolate has melted. Remove from heat and continue stirring until the chocolate is smooth.
- Add in the sugar and milk, stirring until smooth and no granules of sugar remain. Add more milk, 1 tablespoon at a time, if the mixture is still gritty. Spoon or drizzle on to cookies after cookies have cooled.
White Chocolate Frosting
- Roughly chop white chocoloate if using white chocolate in bar form. Place in a microwave safe bowl and heat for 30 seconds at a time, stirring in between rounds. It will take about 1.5 – 2 minutes for chocolate to soften and become smooth. Drizzle on to cookies once cookies have cooled.
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