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Description
Soft gingerbread cookies perfect for holiday baking. These cookies are spiced with ginger and cinnamon, and sweetened with molasses for a classic festive flavor.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, or until firm.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
- Cut out shapes using cookie cutters.
- Place the cookies on the prepared baking sheets, about 1 inch apart.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, do not overbake.
- Decorate with royal icing or sprinkles after cooling.
- Store in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American