Gingerbread Cookies

Last post about Christmas cookies (for a bit, anyway...), I promise!  Since I didn't go all out with cookies this year, I asked the husband to choose one that he really wanted.  He loves gingerbread, so that was his request.  While it's not a favorite of mine, I am a baker who loves to make people happy, so gingerbread it is!

I remembered that 2 years ago he got me some "Ninjabread" (te-he) cookie cutters.  Although they are not Christmas-y (I don't believe ninjas are involved in the Nativity story), they are fun.

See this ninja is taking down his Christmas tree too.  :-)

I did not grow up with gingerbread, and now I think I understand why my mom didn't make them.  They're so sticky!  I knew this, and thought I was prepared.  However, after my first attempt at cutting them out was followed by some very non-Christmas-y words, I loaded up on the flour.  And, of course, it worked out just fine.

These cookies have a lovely flavor that even won me over.  They aren't punch-you-in-the-face gingery.  Still spicy, but wonderfully balanced, and tender.

My icing attempt won't win any prizes for their aesthetic appeal, but they sure tasted great!  This recipe has secured a place in my Christmas cookie rotation.

Gingerbread Cookies
(from Taste of Home)
Makes 2-3 dozen, depending on size of cookie cutter

1/2 cup butter, softened
3/4 cup packed dark brown sugar
1/3 cup molasses
1 egg
2 tablespoons water
2-2/3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each ground cinnamon, nutmeg and allspice

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, egg and water. Combine the flour, ginger, baking soda, salt, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle.

On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps.

Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.

Icing

3 cups confectioners' sugar

1/3 cup butter, softened

1 1/2 tsp vanilla extract

3-4 Tbsp milk (to desired consistency)

Beat sugar, butter, and vanilla extract until well combined.  Mix in milk one tablespoon at a time until desired consistency is reached.  Scoop into Ziploc bag (or pastry bag) to pipe onto cookies.

Enjoy!