Description
A timeless holiday treat, these soft and chewy gingerbread cookies are perfectly spiced with molasses, ginger, cinnamon, and cloves.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg, then the molasses and vanilla extract.
- Gradually blend the dry ingredients into the wet ingredients until just combined. Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 2 hours.
- Preheat oven to 350°F (175°C). On a floured surface, roll the dough to 1/4-inch thickness and cut into desired shapes with cookie cutters.
- Place cookies 1 inch apart on ungreased or parchment-lined baking sheets. Bake for 8-10 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.