Description

These classic gingerbread cookies offer a perfect balance of soft centers and crisp edges, infused with the deep warmth of molasses and a bold blend of holiday spices. They are a timeless family tradition, ideal for creating festive shapes and filling your home with a comforting aroma.

Ingredients

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
10 tablespoons unsalted butter, softened
3/4 cup packed brown sugar
2/3 cup unsulphured molasses
1 large egg
1 teaspoon vanilla extract

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Instructions

In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
Using a mixer, beat the softened butter for one minute until smooth, then add brown sugar and molasses and beat on medium-high until creamy.
Add the egg and vanilla extract, beating on high speed for two minutes.
Gradually add the flour mixture to the wet ingredients on low speed, mixing just until a thick dough forms.
Divide the dough into two discs, wrap in plastic, and refrigerate for at least 3 hours or overnight.
Preheat oven to 350°F (177°C) and roll out dough on a floured surface to 1/4-inch thickness.
Cut into shapes, place on lined baking sheets, and bake for 9 to 10 minutes.
Cool on the pan for 5 minutes before moving to a wire rack to cool completely.

Notes

For the best results, ensure your spices are fresh as they provide the primary flavor profile for these cookies. If the dough becomes too warm while rolling, simply pop it back into the refrigerator for a few minutes to maintain clean, sharp edges on your cutouts.

Prep Time: 3 hours 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American