Gingerbread Cookies
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Whisk together flour, spices, baking soda, and salt.
- Beat butter and brown sugar for 2 to 3 minutes until fluffy.
- Add molasses, egg, and vanilla. Beat until smooth.
- Gradually add flour mixture. Mix on low until combined.
- Divide dough in half. Flatten into discs.
- Wrap in plastic wrap. Refrigerate at least 2 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Roll dough to ¼ inch thick on floured surface.
- Cut with cookie cutters. Place on baking sheets.
- Bake 8 to 10 minutes until edges are firm.
- Cool on pan 5 minutes then transfer to wire rack.
- Cool completely before decorating.
Notes
- Chill dough at least 2 hours — overnight is better
- Use plenty of flour when rolling to prevent sticking
- Roll to even ¼ inch thickness for consistent baking
- Do not overbake — cookies firm up as they cool
- Re-chill scraps before re-rolling
- Let cool completely before decorating
- Store undecorated cookies for up to 2 weeks
- Decorated cookies last about 1 week
- Dough freezes well for up to 3 months