The Cutest Gingerbread Cookies from Scratch, Merry Christmas! CiCi Li - Asian Home Cooking

In a large bowl, mix in the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda. In a large bowl, using a hand mixer on medium speed, beat the butter and brown sugar until fluffy for about 2 minutes. Add the molasses, egg, and vanilla extract. Gradually add in the flour mixture. Reduce the mixer speed to low until it becomes crumbs. Knead with your hand until it becomes a piece of dough for about 3 minutes. Divide the dough in half. Put them in kitchen bags. Chill for 1 hour until it is slightly firm. On a lightly dusted working surface, roll a piece of dough until it is about ¼-inch thick. Cut with a gingerbread cookie cutter. My cookie cutter has a stamp on it as well. For the little corners, we can make it into a dough, then roll it out, and cut it into cookies again. On a parchment-lined baking sheet, place the cookies on top. In a preheated oven, bake the cookies for 8 minutes at 350 degrees F or 177 degrees C, and let it cool for about 5 minutes. Then transfer to a cooling rack. To make the powdered sugar icing, in a mixing bowl, transfer in the powdered sugar, milk, vanilla extract, and whisk. Transfer the icing to a plastic squeezing bottle or a Ziploc bag. You can decorate the gingerbread cookies with icing or anything you like. You can be very creative about it. As you can see, Ellie and Emma are very innovative about this. You can be really playful, really creative about how you decorate it. Just have fun. I hope that you enjoyed today's episode. If you like it, subscribe and thumbs up. I will see you next Friday for another awesome episode. Bye for now, happy holidays!