These are my favorite holiday cookies to bake and eat. Amazing for gifts, little goodie bags, ice cream sammies, and enjoying with a cup of coffee or tea.
For this recipe you'll need; butter, brown sugar, baking soda, cinnamon, ginger, salt, cloves, egg, molasses, all-purpose flour, and coarse sugar
Creaming the butter and sugar is an essential part of making cookies and baked goods. I always say do this for like 4-6 minutes. It’s the difference between something having a granular and dense bake or a light and fluffy, clean bake.
Yes! As long as it’s not completely burned, you can and should reuse the parchment paper during a bake, maybe using just 1-2 sheets for all the cookies.
Now, you can reuse the parchment paper and of course you can bake using just 1-2 baking sheets. However, before you place dough or bake it, your baking sheets should always be cooled down.
Use a round cookie/biscuit cutter that’s just a bit bigger than your cookie. Right when the cookies come out of the oven, place cutter around cookies and quickly move cutter in a circle motion to create a perfect cookie shape while still warm and moldable.
Drizzle the cookies using a whisk. Cover whisk in the icing, then remove and move whisk back and forth over the cookies. It looks great and gives your icing more coverage.
These cookies can be made with or without icing and are delicious either way! A great holiday cookie for any occasion.