Description
A recipe for traditional gingerbread cookies, perfect for holidays.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In a large bowl, cream together softened butter and brown sugar until light and fluffy.
- Beat in the egg until well combined.
- Stir in the molasses and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours.
- 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 1/4-inch thickness. Cut out shapes using cookie cutters.
- Place cookies on the prepared baking sheets, about 1 inch apart.
- Bake for 8-10 minutes, or until the edges are set.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Decorate with royal icing or sprinkles once cooled.
- Store in an airtight container at room temperature.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American