Classic Gingerbread Cookies

Ingredients

3/4 cup / 175 ml

Softened unsalted butter

3/4 cup / 175 ml

packed dark brown sugar

1/2 cup / 125 ml

Crosby’s Fancy Molasses

4 tbsp / 60 ml

Egg Creations Whole Eggs Original, well shaken at room temperature

3 1/2 cup / 825 ml

all-purpose flour

1 tbsp / 15 ml

ground ginger

2 tsp / 10 ml

ground cinnamon

1 tsp / 5 ml

baking soda

1/2 tsp / 2 ml

each salt, ground allspice and ground cloves

Icing sugar (for rolling)

Easy Royal Icing (see tip) or decorators icing as desired

Directions

1. Beat butter and sugar until fluffy; gradually beat in Crosby’s Fancy Molasses, egg and vanilla until well combined, scraping bowl as needed. Beat on medium speed for 1 minute.

2. Whisk flour with ginger, cinnamon, baking soda, salt, allspice and cloves in a separate bowl; add to mixer and beat on low until a thick dough forms. Divide dough into two portions and form into a disk. Chill for at least 3 hours or up to 3 days.

3. On a work surface dusted with icing sugar, roll dough out 1/4-inch (5 mm) thick and cut into shapes using gingerbread or other shaped cutters. Re-roll scraps once. Place cookies on parchment lined baking sheets; chill for 15 minutes.

4. Preheat oven to 350°F (180°C).

5. Bake, in batches, for 8 to 10 minutes for softer cookies (or for 1 to 2 additional minutes for crisper cookies.) Cool for 5 minutes then transfer to wire racks to cool completely.

6. Decorate as desired with icing and garnishes as desired.

Tips

1. PRO TIPS: Using icing sugar instead of flour keeps the dough from getting dry or tough. Well chilled, this is an easy to roll but soft dough, to keep your shapes intact, slide a thin metal spatula underneath to loosen all edges then transport on the spatula to the baking sheets.

2. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.

3. Easy Royal Icing: Beat 6 tbsp (90 mL) Simply Egg Whites until frothy. Add 4 cups (1 L) icing sugar; beat on low until combined. Increase mixer speed to medium-low and beat for 3 minutes or until thick and shiny. (Add up to 2 tbsp/30 ml extra egg white if mixture is very thick, it should have the consistency of marshmallow creme.) Divide icing into bowls and colour as desired. Add water, 1 tsp (5 ml) at a time to adjust consistency, thicker for piping borders or thinner for flooding the surface. Makes about 2 cups (500 ml) icing. Store in an airtight container and use within 2 days.

4. *Using a 3-inch (8 cm) cutter. Makes about 16 larger, 5-inch (12 cm) cookies.