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Gingerbread Cookies
Yield: 4 dozen
Equipment
- Electric hand mixer or stand mixer fitted with a paddle attachment
- Rolling pin/Cookie cutters
Ingredients
- ¾ cup unsalted butter room temperature
- ¾ cup brown sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- ½ cup molasses
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- 3 cups all-purpose flour
Instructions
- Preheat oven to 350 degrees F and line a baking sheet pan with silicone baking mat or parchment paper.
- In a large mixing bowl with an electric hand mixer or a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until light and fluffy.
- Add in egg, vanilla extract, and molasses. Mix until combined.
- Add in baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Mix until combined.
- Add in all-purpose flour. Mix on low speed until the dough forms.
- Form the dough into 2 discs and wrap in plastic wrap. Chill for approximately 1 hour.
- Use a rolling pin to roll the dough to about 1/4 inch thick on a floured surface. Cut out cookies with a cookie cutter.
- Place cookies on prepared baking sheet pan. Bake for 10 minutes.
- Decorate the cookies with royal icing.
Notes
Store the cookies in an airtight container at room temperature for 3-4 days. If you ice the cookies with royal icing, be sure the icing is completely dry before stacking or storing the cookies.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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