We're making cookies! Who doesn't love spending a whole day baking gingerbread and sugar cookies and eating the majority whilst doing so? It's a holiday tradition that most everyone looks forward to...we know we do.
Our friend Rachael is a serious baker. This time around we made a classic gingerbread recipe she found on Taste of Home, with a few added alterations throughout.
Step 1: In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg, and water. In a separate bowl, whisk together the remaining ingredients. Divide dough in half, shape each into a disk and cover. Refrigerate for 15 minutes and take out to thaw for 15 minutes. The recipe says to refrigerate for 30 but we found the dough was hard to manipulate during the cutting process.
Step 2: Preheat oven to 350 degrees. On a floured surface, roll each portion of dough to about 1/8-in. thickness. Cut with cookie cutters of choice and place 2 in. apart on a greased baking sheet.
Step 3: Bake until edges are firm, 8-10 minutes. Remove from wire racks and let cool completely. Frost as desired! (we used Rachael's secret buttercream recipe)