Here’s a classic gingerbread cookie recipe that’s sure to delight:
Ingredients:
3 1/4 cups all-purpose flour
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1/2 cup molasses
1 tsp vanilla extract
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
Cream Butter and Sugar:
In a separate large bowl, beat the butter and brown sugar together with an electric mixer or stand mixer on medium speed until light and fluffy (about 3-4 minutes).
Add the Wet Ingredients:
Beat in the egg, molasses, and vanilla extract. Continue mixing until smooth and well combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. It may seem a bit stiff, but that’s normal.
Chill the Dough:
Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes to make it easier to roll out.
Roll and Cut the Cookies:
After chilling, remove one portion of dough at a time and roll it out on a floured surface to about 1/4-inch thickness.
Use cookie cutters to cut out shapes (gingerbread men, stars, hearts, etc.), and place the cut-out cookies onto the prepared baking sheets.
Bake the Cookies:
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are firm but the centers are still soft.
Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Decorate (Optional):
Once the cookies are cool, you can decorate them with royal icing or colored sugars if desired.
Enjoy!
These gingerbread cookies will be perfectly spiced, soft yet slightly crisp around the edges—perfect for holiday snacking or gifting!
