These frosted gingerbread ornaments not only look great, but taste great too.
1/2 cup unsalted butter, room temperature
3/4 cup packed brown sugar
1/2 cup minus 1 tablespoon molasses
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking soda
Let's get Cooking...
In large bowl, mix dry ingredients and set aside.
In a standing mixer, cream butter and sugar until fluffy. Beat in molasses and egg, scraping sides to make sure it is mixed well.
Add dry ingredients in 3-4 batches.
Wrap dough in plastic wrap and refrigerate for 1-2 hours before baking.
Preheat oven to 350°F.
Sprinkle powdered sugar over a flat surface. Cover dough in plastic wrap and roll out. Cut out with desired cookie cutter and place on a cookie sheet lined in parchment paper. Repeat with remaining dough.
With a skewer or number 3 piping tip, make a small hole in each cookie. (If hole closes while baking, poke hole again.)
Bake 8-10 minutes until edges are firm. (Bake 8 minutes for chewy cookies or 10 minutes for crispy cookies.)
Decorate with piping. Loop some twine through the holes to make ornaments, or eat and enjoy!