Gingerbread Cookies
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
36 cookies
ingredients
- 5 - 5 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 2 teaspoons ground ginger
- 1 tablespoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 1 cup unsalted butter, at room temperature (2 sticks)
- 1 cup brown sugar, packed
- 1 large egg, at room temperature
- 1 cup unsulphured molasses
- 1 teaspoon vanilla extract
directions
- Combine the flour, baking soda, salt, and spices in a large bowl; set aside.
- Using electric mixer, beat the butter, brown sugar, and egg until smooth.
- Add molasses and beat until fluffy, about 2 minutes.
- Add vanilla.
- Stir in the flour mixture 1 cup at a time, blending until smooth.
- 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.).
- Turn the dough onto a lightly floured surface. Divide in half. Flatten into disks and wrap in plastic.
- Dough may roll better by refrigerating up to 2 hours first. Refrigerate for up to a week.
- Preheat oven to 350°F
- On a floured surface, roll each disk to 1/8 inch thick.
- Cut shapes with cookie cutters and transfer to a large, parchment-lined baking sheet, 1 inch apart.
- Decorate, if desired.
- Bake until firm to the touch, about 8-12 minutes. (Err on the low side.).
- 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.).
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!