MINNA Kitchen with Cate Collins: Gingerbread Cookies
MINNA’s star baker and gift concierge Cate Collins has treated us with a cookie recipe for our weekend bakers. Filled with all the buttery, warm, and cinnamon spice flavor-filled notes, this recipe shouts winter cozy.
By Sara Berks
1 cup unsalted butter softened
1 cup light brown sugar
1 large egg
1 cup molasses
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
5 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Step One: Make the Dough
Combine the sugar and butter in a large mixing bowl with an electric mixer on a medium - high speed, once your ingredients are fully mixed, lower your electric mixer speed to medium-low, and add in the egg, molasses, vinegar and vanilla extract.
In a separate bowl combine your flour, baking soda, salt, ground cinnamon, ground allspice, ground cloves, and ground nutmeg.
Finally combine your dry mixture and molasses mixture together and mix on low speed- be careful not to overmix the dough.
Step Two: Chill the Dough
Cover your cookie dough and chill in the refrigerator for at least 3 hours or overnight. (if you chill your dough overnight, remove it from the refrigerator 15 minutes prior to use for an easier roll.)
Step Three: Cut Your Cookies
Preheat the oven to 350°F
On a lightly floured surface, split the dough into two and roll each half out until they are ¼ inch thick.
Cut out your cookies into your desired shapes, and place them about 1 inch apart on a lined baking sheet.
Step Four: Bake the Cookies
Bake your cookies for 8-10 minutes or until golden brown around the edges.
Once baked, remove your cookies from the oven and carefully transfer them to a drying rack.
Step Five: Decorate the Cookies
Make your royal icing using 2 cups of powdered sugar and 1 egg white, color your icing using food coloring.