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–+ servings

Gingerbread Cookies

Servings 24 Cookies
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Ingredients

  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup butter softened
  • 1/2 cup molasses
  • 3/4 cup light brown or dark brown sugar

Instructions

  • In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
  • In a large bowl, beat the butter for 1 minute using a hand-held mixer on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until creamy. Next, beat in the egg and vanilla on high speed for 3 full minutes.
  • Add the flour mixture to the wet ingredients. Mix on low speed until combined. Divide dough in half and form each piece into a balk. Tightly wrap each ball with plastic wrap and chill for at least 4 hours. This dough can remain in the fridge for 3 days.
  • Remove the chilled cookie dough from the refrigerator. Lightly flour your counter top, as well as your hands and the rolling pin. Roll out the dough until it's roughly 1/4-inch thick.
  • Cut your dough into desired shapes. Place each cookie 1/2 inch apart on your lined baking sheets. Re-roll dough scraps until all the dough is shaped.
  • Preheat oven to 350°F (180°C). Line 2 large baking sheets with parchment paper.
  • For medium cookies, bake cookies for about 12 minutes. For small cookies, bake for 10 minutes.
  • Transfer the cookies to a cooling rack. Allow the cookies to cool for at least an hour before decorating. It's best to store the cookies in glass containers. They are good for up to one week.