Lights are strung. Cards are (mostly) sent. 🙂 A pumpkin roll is baked and waiting. It’s a quiet, peaceful Christmas Eve night.
Today we had a wonderful work day with the family! Here we have been enjoying almost spring-like weather, singing snippets of carols and greeting each other with joyous, “Merry Christmas!”
One of my favorite Christmas traditions is making a batch of Gingerbread Cookies! Not only are they incredibly cheerful, with their smiling faces, the gingerbread is also delicious. Tender, chewy, not too sweet, just the right amount of spice!
The original recipe came out of our copy of Mrs. Fields Cookie Book, which I loved poring over as a child. I’m now pleased to share the recipe with you with high recommendations!
Gingerbread Cookies
Makes about 3 ½ dozen 4-inch gingerbread men
Or 2 ½ dozen 6-inch gingerbread men
3 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ teaspoon cinnamon
2 teaspoons ground ginger
1 cup salted butter, softened
¾ cup brown sugar, firmly packed
1 egg
½ cup unsulphered molasses, or cane syrup
Icing
2/3 cup sifted powdered sugar
1-2 teaspoons milk, or enough to reach desired consistency
-Preheat oven to 325 degrees. Whisk together flour, soda, salt, and spices in a bowl.
-In the bowl of a stand mixer, cream butter and brown sugar. Scrape the sides of the bowl. Beat in egg and molasses until smooth. Add the flour mixture and blend on low speed just until combined. Do not overmix.
-Separate dough into 2 balls, flatten into round disks, and wrap in plastic wrap. Refrigerate at least 1 hour. Can be made ahead and stored in the fridge for a couple days.
-When you’re ready to bake, let the dough sit out on the counter just until workable. On a floured surface, roll the dough out to 1/4” thick. With a floured cookie cutter, cut into gingerbread men or desired shapes. Gather and re-roll scraps until all the dough is used. Place cut-outs on an ungreased cookie sheet 1/2” apart.
-Bake in the preheated oven for 8-11 minutes. Be careful not to brown them if you’d like a soft, chewy texture. If you’re looking for a harder, “snappy” gingerbread, let them brown. (Either way, you can’t really go wrong!) Transfer to a cool surface or wire rack to cool.
-Stir the powdered sugar and milk together until smooth. Icing should be liquid, but not too thin. Spoon icing into a pastry bag fitted with a very small round piping tip.
-Decorate as desired…think smiling faces, buttons, hair, bows, caroling songbooks, different clothing items – have fun!
-Let the cookies set flat until icing is very dry (it will harden as it dries), then store in an airtight container with sheets of waxed paper between layers. These are excellent to make ahead!
This Christmas it’s been special to slow down and think on some of the blessings we have received in Jesus. He is our Savior, He is the light of the world, He has given us peace, He has delivered us from our sins, He has revealed the Father to us, He has given us His Words of eternal life, He intercedes for us…there really is no end to this list.
I am amazing and so encouraged to think of the generosity of our God in giving us the gift of His Son, perfectly fulfilling the prophecies of His coming, His life, His death, His resurrection!
“Behold what manner of love the Father has bestowed on us, that we should be called children of God!” (1 John 3:1a) If you do not know the blessing of being His child, please reach out. I would love to share the greatest news of all time with you!
Thank you for stopping by! Please share… How are you celebrating Christmas this year? Do you have a favorite Christmas cookie or dish? (I’d love the recipe!) What has been encouraging you lately?
Merry Christmas, one and all!
Because of Jesus,
Maggie ♥
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