Christmas isn’t complete without Gingerbread Cookies. This tradition of baking, what I consider the best Christmas treat started years ago in my mom’s kitchen. Every year my mom and I would whip up and bake traditional British treats like Minced Meat Pies (never understood them – never liked them) and Shortbread Cookies as well as Canadian favourites such as Nanaimo Bars, Chocolate Coconut Balls, Sugar Cookies and finally, Gingerbread Cookies.
I have since carried on the baking tradition with my kids, although not the variety that you see above. We have narrowed down the best of the best and Gingerbread in our house always tops the charts. This recipe from William Sonoma has been successful with my family so I urge you to give it a try
- 5 cups all-purpose flour (780 g)
- 1tsp. baking soda
- 1 Tbs. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1 tsp. freshly grated nutmeg
- 1/4 tsp. allspice
- 1/2 tsp. salt
- 1 cup unsalted butter (250 g) at room temperature
- 1/2 cup firmly packed light brown sugar (105 g)
- 1/2 cup granulated sugar (125 g)
- 1 cup unsulfured molasses (345 g)
- 1 egg
- Decorating sugars and pastes as desired
Repeat with the remaining dough. Gather up the scraps, reroll them and cut out additional cookies. For best results, do not reroll scraps more than once. Refrigerate the cookies until firm, about 20 minutes.
Bake the cookies until lightly browned on the bottom, 4 to 5 minutes for snowman bases and reindeer legs; 6 to 7 minutes for snowman bodies, reindeer bodies and sleigh ends; and 8 to 9 minutes for sleigh sides, treetops and tree bases.
Transfer the baking sheets to wire racks and let the cookies cool for 5 minutes. If the dough has spread into the notches during baking, use a paring knife to gently trim off the excess cookie while still warm so the cookies will interlock when assembled. Let the cookies cool completely on the baking sheets, then decorate as desired and assemble. Makes 4 or 5 of each type of cookie.