“These came out perfectly! A soft cookie that holds its shape well. I didn't refrigerate the dough for that perfect first pan of cookies, although I stuck the remainder of the dough in the fridge for later use. Also, I ran out of molasses so used just 7/8 of a cup, plus 1-3/4 tsp ginger, because I ran out of that, too! I enjoyed the (somewhat) lighter flavor, but will try it next time with full ingredients intact to compare. Cookie yield depends on cookie size.”
READY IN:
25mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the flour, baking soda, salt, and spices in a large bowl; set aside.
  2. Using electric mixer, beat the butter, brown sugar, and egg until smooth.
  3. Add molasses and beat until fluffy, about 2 minutes.
  4. Add vanilla.
  5. Stir in the flour mixture 1 cup at a time, blending until smooth.
  6. The dough should gather into a semi-firm mass. (If it's not firm, add another 1/4 to 1/2 cup flour, but not enough to make it crumbly.).
  7. Turn the dough onto a lightly floured surface. Divide in half. Flatten into disks and wrap in plastic.
  8. Dough may roll better by refrigerating up to 2 hours first. Refrigerate for up to a week.
  9. Preheat oven to 350°F
  10. On a floured surface, roll each disk to 1/8 inch thick.
  11. Cut shapes with cookie cutters and transfer to a large, parchment-lined baking sheet, 1 inch apart.
  12. Decorate, if desired.
  13. Bake until firm to the touch, about 8-12 minutes. (Err on the low side.).
  14. Cool slightly before transferring to a rack. (I just slide the parchment immediately to the rack. The cookies cooled completely on the parchment without sticking.).

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