Gingerbread Cookies
Servings 20 - 25 misc. shaped cookies
Equipment
- Baking Sheet
- Hand mixer
- Cookie Cutters
- Wire Cooling Rack
Ingredients
- 3¼ cups flour
- ¾ tsp baking soda
- ¾ cup unsalted butter softened
- ½ cup brown sugar packed
- 1 tbsp ginger
- 1 tbsp cinnamon
- ½ tsp nutmeg
- ½ tsp clove
- ½ tsp salt
- 1 large egg
- ½ cup molasses
- Miscellaneous decorations frosting, sprinkles, etc.
Instructions
- Combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt in a bowl and mix until well combined.
- Using a hand mixer, beat the butter and sugar together until fluffy and creamy.
- Mix in the egg and molasses.
- Gradually add the flour mixture; you may need to work it with your hands to incorporate.
- Divide the dough in half; wrap each half in plastic wrap.
- Chill for at least 1 hour in the refrigerator.
- Preheat the oven to 350 degrees.
- Roll out the dough on a lightly floured piece of parchment paper. If, after refrigerating, the dough feels too soft to roll out, work in a little more flour.
- Using a rolling pin, roll the dough ⅛ inch thick.
- Refrigerate again for 5-10 minutes, to make it easier to cut out the cookies.
- Use a cookie cutter to cut into desired shapes. Form the leftover dough into a dish and place it in the freezer for a few minutes to get chilled before re-rolling and cutting out shapes; repeat.
- Transfer to ungreased baking sheets.
- Bake until crisp but not darkened, 8 to 10 minutes.
- Remove from oven. Let them sit for a few minutes before transferring them to a wire rack to cool completely.
- Decorate as desired. Enjoy!