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#GINGERBREAD COOKIE RECIPES HOW TO#

Both light and dark molasses should work, but steer clear of blackstrap molasses which is not as sweet and quite bitter. It won’t pipe as cleanly or dry nearly as hard as real royal icing, but it works well as a quick substitute and tastes fantastic.įAQ What kind of molasses do you use for gingerbread cookies?įor these gingerbread cookies, use regular unsulfured molasses. This icing is made with just 3 ingredients, powdered sugar, milk, and vanilla extract. Decorate with icing and enjoy!Īnd because we are only making a small batch of cookies, I figure you probably aren’t going to want to take the time to make royal icing, so I used a quick faux royal icing on these.

After the dough is chilled, cut into shapes, refrigerate them for an additional 15 minutes to help them hold their shape in the oven, and then bake until the edges are set.

Once your dough comes together, roll it out between two sheets of parchment paper and refrigerate the dough for 45 minutes.

Mixing in the flour will take a little time. Switch to a wooden spoon and stir in the flour mixture a third at a time.

In a medium bowl, beat together butter, shortening, and sugar until light and fluffy.

Whisk together the flour, baking soda, and spices in a small bowl.

How to Make Small-batch Gingerbread Cookies

For ideas on what to do with the leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a small batch of Chocolate Chocolate Chip Muffins). Egg yolk: Since this is a small-batch recipe you don’t need a whole egg, just the yolk.Cookies made with butter will spread a bit more, but will still be great. Vegetable shortening: The recipe uses a combination of shortening and butter to achieve the best texture possible, but if you don’t have shortening, you can replace the shortening with the same amount of butter.Butter: Salted or unsalted butter is fine here.In the grocery store, you can usually find it near the syrups in the baking or breakfast aisle.

If you don’t often cook with molasses, it’s a handy ingredient to have around, especially during the holidays, and once opened, it will keep for about a year. It will typically say unsulfured right on the label. Unsulfured molasses: The standard molasses you buy at the grocery store is usually unsulfured.It will make 6 to 8 largish gingerbread cookies or about 2-dozen bite-sized mini cookies (my favorite).

When you bite into them, there’s a little snap, but they’re also a bit chewy, so you aren’t going to break your teeth on these tasty little cookies.īasically, they’re the best, and since this gingerbread cookie recipe is a small-batch gingerbread cookie recipe, you can whip them up whenever you feel like adding a bit of Christmas to your day. It has a great spicy kick without being overpowering. Sometimes it’s too spicy, too hard, too soft.īut *this* gingerbread is like the Goldilocks version of gingerbread. It’s that time of year again, time to talk about Christmas cookies! Last week, I posted about these Small-batch Snowball Cookies, and today I have another Christmas cookie for you, Small-batch Gingerbread Cookies! This perfect sweet and spicy Small-batch Gingerbread Cookie recipe will make 6 to 8 large cookies and about 2 dozen mini gingerbread cookies.

#GINGERBREAD COOKIE RECIPES HOW TO#