Gingerbread Cookies
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Rolling Pin
- 1 Baking sheet
- 1 Cookie cutter
- 1 Wire rack
Ingredients
- 3 cup all-purpose flour
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 2/3 cup molasses
- 1 large egg
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until well combined.
- In a medium mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out one disk of dough on a lightly floured surface to 1/4-inch thickness.
- Use a cookie cutter to cut out shapes and place them on the prepared baking sheet.
- Bake for 8-10 minutes or until the edges are firm.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra tips, ensure the dough is well-chilled before rolling out to prevent sticking and maintain the shapes of the cookies. If you prefer a softer cookie, bake on the shorter end of the recommended time range. Decorate the cookies once they are completely cooled to avoid the icing from melting.
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