Christmas Gingerbread Cookies

Gingerbread is one of my favorite cookies! I look forward to baking them every holiday season. As the aroma of cinnamon, ginger and nutmeg fill my kitchen, I am reminded again of the little delights found during this wonderful season! Find joy in preparing the dough, cutting out the shapes, baking them, mixing up the frosting, decorating the cookies and then, finally, taking that first bite!

Ingredients

• 3 1/4 Cups unbleached flour

• 1 Tbs ground cinnamon

• 1 Tbs ground ginger

• 3/4 tsp ground cloves

• 1/2 tsp ground nutmeg

• 1/2 tsp salt

• 1/2 tsp baking soda

• 3/4 Cup (1 1/2 sticks) unsalted butter - softened

• 1/2 Cup brown sugar

• 1 egg

• 1/2 Cup molasses

• 2 tsp vanilla extract
  

Directions

In a large mixing bowl, whisk together flour, cinnamon, ginger, cloves, nutmeg, salt and baking soda. In a separate bowl, mix together butter and brown sugar. Add in the egg, molasses and vanilla. Mix well. Add flour mixture a bit at a time and mix until combined.

Divide dough into two balls and wrap tightly with plastic wrap. Refrigerate for at least one hour, or until ready to use. (If refrigerating over an hour, let dough soften at room temperature before rolling out. This can take an hour or so depending on how hard the dough is.)

Dust the counter with flour and use a rolling pin to roll out the dough. Use your favorite Gingerbread cookie cutters and place cookies onto a baking sheet lined with parchment paper. Bake for 8 minutes at 350F. Let cool completely before frosting!

This recipe makes about 4 dozen cookies.

Cream Cheese Frosting

Ingredients

• 16oz of cream cheese (2 8oz packs) room temperature

• 2 1/2 Cups powdered sugar

• 2/3 Cup heavy whipping cream

Directions

When the cream cheese is at room temperature, add to large mixing bowl. Beat until creamy. Add powdered sugar, a little at a time, while mixing. Add heavy whipping cream and mix until smooth and creamy. Refrigerate until ready to use!