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Gingerbread Cookies

Gingerbread Cookies

By Mandy Tanner

Celebrate the magic of the holiday season with homemade gingerbread cookies. Embrace the festive spirit by shaping these cookies into any shape you like and decorate them with a simple dusting of "snow" (powdered sugar), and royal icing. Quick Tip: Find instant royal icing at your favorite baking supply store or indulge your creativity at a nearby craft store.

Prep Time

30 Min

Cook Time

10 Min

Pellets

Apple

Ingredients

This recipe serves:

12

Units of Measurement:
main
4 Cup all-purpose flour, plus more as needed
1 Teaspoon kosher salt
1 Teaspoon baking powder
1 Teaspoon baking soda
2 1/2 Teaspoon ground ginger
2 Teaspoon ground cinnamon
1/4 Teaspoon ground allspice
6 Ounce unsalted butter, melted
3/4 Cup brown sugar
3/4 Cup molasses
1 large egg
1 Teaspoon vanilla extract
Royal icing or powdered sugar for decorating
This recipe serves:

12

Units of Measurement:
main
4 Cup all-purpose flour, plus more as needed
1 Teaspoon kosher salt
1 Teaspoon baking powder
1 Teaspoon baking soda
2 1/2 Teaspoon ground ginger
2 Teaspoon ground cinnamon
1/4 Teaspoon ground allspice
6 Ounce unsalted butter, melted
3/4 Cup brown sugar
3/4 Cup molasses
1 large egg
1 Teaspoon vanilla extract
Royal icing or powdered sugar for decorating

Steps

  • 1

    In a medium bowl, whisk the flour, salt, baking powder, baking soda, ginger, cinnamon, and allspice.

  • 2

    In the bowl of an electric mixer fitted with the paddle attachment, combine the melted butter, brown sugar, and molasses, and mix on low speed until combined. Add the egg and vanilla, and beat on medium speed until combined, about 1 minute.

  • 3

    Add the flour mixture, and mix on low speed until just combined, about 30 seconds.

  • 4

    Scrape half of the dough onto a large piece of plastic wrap. Use the wrap to help shape the dough into a disc about ½ inch thick and wrap tightly. Repeat with the remaining dough. Refrigerate for at least 2 hours and up to 2 days or freeze in an airtight container if making in advance.

  • 5

    When ready to cook, preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes. Line a rimmed baking sheet (or baking sheets) with parchment paper.

    350 ˚F / 177 ˚C

  • 6

    Meanwhile, lightly flour a work surface. Using a rolling pin, roll one of the discs out until between ¼ and 1/8 inch thick. Using a floured cookie cutter, cut out shapes as desired. Transfer the gingerbread cookie shapes to the prepared baking sheet. Repeat with additional dough, rolling up and reusing scraps for additional cookies. (Refrigerate until ready to bake, if making in batches.)

  • 7

    Place the baking sheet directly on the grill grates, close the lid and bake until the cookies are firm and their surface looks dull (not shiny), 8 to 10 minutes.

    350 ˚F / 177 ˚C

    00:08

  • 8

    Let the gingerbread cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Decorate with royal icing or dust with powdered sugar, as desired. Enjoy!

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