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Gingerbread Cookies

Kevin Van Paassen/The Globe and Mail

These cookies are as fun to make as they are to eat. To get your cookies to roll out easily, use flour above and below the wax paper. You'll get about 40 cookies, depending on how big or small your cutters are.

Servings: About 40 cookies

Ready time: 2 hours - includes 1 hour chilling time


1 cup unsalted butter, room temperature

1-¾ cup sugar

¼ cup fresh ginger, grated

2 eggs

½ cup molasses

¾ tsp white vinegar

5 cups sifted all purpose flour

1-½ tsp baking soda

½ tsp ground cinnamon


Preheat oven to 325 F.

In the bowl of a stand mixer, beat together butter, sugar, and ginger on medium speed, until pale and fluffy, approximately 5 minutes.

In a separate bowl, whisk together the eggs, molasses and vinegar. Slowly drizzle the wet ingredients into the butter mixture, scraping the bowl periodically in between.

Add flour, baking soda and cinnamon, and blend on low speed until just combined.

Remove dough from mixer, and shape into a log, and chill, at least 1 hour.

To make cookies, cut 1 inch thick medallions of dough (from the log), and roll between two sheets of paper to ¼ inch thickness.

Dip cutter in flour to prevent it from sticking to the dough, press the cutter into the dough, and stamp out the cookie.

Wiggling the cutter a little while pushing down on the dough will help to separate the cookie cutout from the rest of the dough.

Transfer the cookies to a baking sheet lined with parchment.

Bake for 8 to 10 minutes until the cookies have puffed slightly, and the bottoms are golden brown.

Cool, and decorate with different coloured tubes of royal icing.

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