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Gingerbread Cookies
My favorite cookie during the holidays! This recipe is deliciously spiced and comes out perfect every time.
Ready In: 2hrs 30mins Yields: 24 cookies
Ingredients
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3 cups all-purpose flour
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1 1⁄2 teaspoons baking powder
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3⁄4 teaspoon baking soda
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1⁄4 teaspoon salt
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1 tablespoon ground ginger
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1 3⁄4 teaspoons ground cinnamon
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1⁄4 teaspoon ground cloves
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6 tablespoons unsalted butter
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3⁄4 cup dark brown sugar
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1 large egg
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1⁄2 cup molasses
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2 teaspoons vanilla
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In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
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In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
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Add molasses, vanilla, and continue to mix until well blended.
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Gradually stir in dry ingredients until blended and smooth.
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Divide dough in half and wrap each half in plastic and let rest in fridge for at least 2 hours or up to 8 hours.
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Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
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Grease or line cookie sheets with parchment paper.
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Place 1 portion of the dough on a lightly floured surface.
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Sprinkle flour over dough and rolling pin.
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Roll dough to a scant 1/4-inch thick.
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Use additional flour to avoid sticking.
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Cut out cookies with desired cutter
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Space cookies 1 1/2-inches apart.
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Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies)
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Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
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After cookies are cool decorate them any way you like.