Classic Gingerbread Cookies
Materials
- 3 ¼ cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- ¾ tsp baking soda
- ¾ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- ¾ cup Grassland unsalted butter, softened
- ½ cup packed brown sugar
- 1 large egg
- ½ cup molasses
- 1 ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl combine flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.
- In an electric stand mixer, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses and vanilla, and beat on medium speed until combined. Reduce the mixer speed to low, and gradually add the flour mixture until combined.
- Divide the dough into two equal portions, and form them each into a ball. Flatten each ball into a 1-inch thick disk. Wrap in plastic wrap and refrigerate for 1 hour or so, or until the dough is chilled.
- Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly. Use your cookie cutters to cut out your desired shapes, rerolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
- Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from the oven and let cool for 5 minutes.
- Once the cookies are room temperature, decorate them as desired with icing plus any extra sprinkles or candies.
Notes
Credit: Gimme Some Oven