Gingerbread Leaf Cookies

Gingerbread leaves 🍁 The trick is to place the leaves on the side of the pan while baking so they curl a bit. Beautiful and delicious. I make my dough at night, let it chill, roll it out in the morning, and bake. I serve these cookies with coffee ice cream and a sprinkle of cinnamon, but you do you!

Cookie Cutters linked here: https://liketk.it/4OJ27

Gingerbread Leaf Cookies

Ingredients

3 cups all-purpose flour

3/4 cup dark brown sugar, packed

3/4 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves (optional)

1/2 teaspoon salt

12 tablespoons butter, room temp. cut into pieces

3/4 cup molasses

2 tablespoons whole milk

Directions

1. Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a large bowl and mix.

2. Gradually add the molasses and milk and stir until just combined. Don’t over stir.

3. Add the room temperature butter pieces and using a pastry blender, cut the butter in until the mixture resembles fine meal.

4. Lay out two large pieces of plastic wrap and cut your dough in half, forming each piece into a large flat disc. Completely wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.

5. Preheat your oven to 350 degrees F and line two large baking sheets with parchment paper.

6. Remove one dough disc from the refrigerator and sprinkle flour on your surface. Roll out the dough until it’s about ½ inch thick. Cut gingerbread leaves or desired shape from the dough and place on prepared baking sheets.
   

7. Refrigerate your cookie sheet for minutes while you prepare the second batch. The dough will get very soft so it’s best to refrigerate your cut shapes before placing in the oven so they keep their shape.

8. Bake the cookies until firm, about 8 to 12 minutes (depending on the size of your cookie cutter). Watch them carefully as they bake pretty fast.

9. Place the cookies to a wire rack. Allow to cool. Serve with coffee ice cream or Ice cream of choice.

10. Store gingerbread cookies in an airtight container with parchment paper between the layers or freeze for up to 2 months.