We’re kicking off the 12 Days of Christmas with Chef Hannah’s Gingerbread cookies! Cook along with her using the recipe and get all the items you’ll need with this instacart link.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for one minute on medium speed until smooth and creamy. Add the brown sugar and molasses and beat on medium-high speed until combined and creamy-looking. Scrape down the sides of the bowl as needed. Next, beat in egg and vanilla on high speed for two full minutes. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, baking soda, salt, and spices together until combined. At low speed, slowly mix into the wet ingredients until combined. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill both discs for at least three hours and up to overnight.
Preheat oven to 350°F
Generously flour your rolling pin and work surface and lay out the dough. Roll out the cookies to about a quarter of an inch thick. Cut the cookies out with the cutters of your choice.
Bake for about 8-10 minutes.
Top with royal icing!
4 cups of confectioner’s sugar
9-10 tablespoons of water
Mix on medium speed for about 90 seconds to two minutes. Add food coloring to make it more festive!