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“Classic gingerbead cookies”
READY IN:
4hrs 30mins
SERVES:
36
YIELD:
36 large cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, baking soda, salt, and spices in a large bowl; set aside. In the bowl of an electric mixer, beat the butter, brown sugar and egg on medium until smooth. Add the molasses and beat until fluffy- about 2 minutes. Add the vanilla. Stir in the flour mixture 1 cup at a time. Dough will begin to form. Turn dough onto a floured service and divide in half. Flatten into disks and wrap in plastic. Refrigerate at least 2 hours and up to 1 week. Preheat oven to 350. On a floured surface, roll out to about 1/8 inch think. Cut out with desired shape cookie cutters. Transfer to a large cookie sheet, spacing 1 inch apart. Bake until firm- about 12 minutes. Cool slightly before transferring to wire rack.

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