Classic Gingerbread Cookies. Classic gingerbread cookies are dense, heavy on the ginger, and usually flavored with molasses. This recipe is traditional, though it's been refined over the years. The spice mix has been adjusted to boost the pepperiness of the ginger and intensify the cinnamon aroma, and it has just enough nutmeg and cloves to round things out.

This recipe is also great for gingerbread houses. The Wowhead Client is a little application we use to keep our database up to date, and to provide you with some nifty extra functionality on the website! It uploads the collected data to Wowhead in order to keep the database. You can cook Classic Gingerbread Cookies using 21 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Classic Gingerbread Cookies

It's 10 tbsp. of unsalted butter, softened to room temperature.
Prepare 3/4 cup of brown sugar (light or dark fine).
Prepare 2/3 cup of unsulphured molasses.
It's 1 of large egg, at room temperature.
It's 1 tsp. of vanilla extract.
You need 3 1/2 cups of all purpose flour.
It's 1 tsp. of baking soda.
You need 1/2 tsp. of salt.
You need 1 tbsp. of ground ginger.
You need 1 tbsp. of ground cinnamon.
You need 1/2 tsp. of allspice.
You need 1/2 tsp. of ground cloves.
It's of Icing Ingredients :.
It's 1 1/2 cups of confectioners' sugar.
It's 1/2 tsp. of vanilla extract.
You need 2-2 1/2 tbsp. of room temperature water or milk.
Prepare pinch of salt.
You need of Additional Things Needed :.
Prepare of ·Extra Flour.
You need of ·Cookie Cutters.
You need of ·Rolling Pin.

In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Gradually stir in the remaining flour by hand to. There's a reason why these have been a Christmas tradition for eons.

Classic Gingerbread Cookies instructions

In a large bowl, beat the butter on medium speed for 1 minute, until sooth and creamy. Add the brown sugar and molasses and beat until combined and creamy looking. Next, beat in the egg and vanilla for 2 minutes..
In a seperate large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves..
With the mixer at low speed, slowly mix in the dry ingredients to the wet until thoroughly combined. Dough will be thick and sticky. Divide the dough into 2 equal pieces and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down on it to create a disc shape. Chill discs of dough for at least 3 hours and up to 3 days..
Once dough is chilled and you're ready to shape and bake, preheat the oven to 350°F. Line 2-3 large baking trays with parchment paper and set aside..
Remove 1 of the dough discs from the fridge, remove from the plastic wrap and place on a flat work surface that's been generously dusted with flour. You should also flour a rolling pin and your hands and continue to flour the work surface as needed (any flour spots on the cut shapes will bake off). Roll out the dough until 1/4" thick, then grab some cookie cutters..
Use your favorite cookie cutters to cut out shapes in the dough. Once you can no longer get any more shapes, re-roll the scraps to use up all the dough. You may need to refrigerate the dough again in between re-rolling, if it gets too warm and sticky..
Place the shaped cookies on the prepared baking tray. Leave an inch or so of space between shapes, as they will expand slightly. Bake cookies for 8-11 minutes (depending on the size of your cookie cutters. Smaller shapes will cook faster). Rotate the pan once during the bake time. They should be soft in the centers with slightly crisp edges..
Cool cookies on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely..
For the icing : Whisk together all of the icing ingredients until they are a good consistency (it should be thick, but you don't want it too thick, or it won't be easy to decorate with). You can separate the frosting into a few different bowls and add food coloring if you'd like. An easy way to decorate is to then place the icing into small squeeze bottles (can be bought for less than $1 each at Walmart)..
Make sure the cookies are cooled completely before decorating! Icing will set and harden within a few hours of decorating. No need to cover the cookies while the frosting is setting..
Store finished, decorated cookies covered at room temperature for up to 1 week..
Mini Gingerbread Houses -->.

They're so much fun to make! Classic Gingerbread Cookies: In this instructable I will show you how to make gingerbread cookies. This gingerbread men cookie recipe is easy to make, and great to have around during the holidays. You can make them a little softer or nice and crunchy depending on your tastes. Add egg and vanilla and beat until combined.