Gingerbread Cookies

Ingredients

Servings: 24 four inch cookies

• 10 tbs unsalted butter, softened to room temperature
• ¾ cup packed brown sugar
• ⅔ cup unsulphured molasses
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 3 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp ground cloves

Instructions

1. In a large bowl, beat the butter with a mixer for 1 minute on medium speed, until smooth and creamy.
2. Add in the brown sugar and molasses. Beat on medium high speed until combined.
3. Beat in the egg and vanilla on high speed for 2 minutes.
4. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined.
5. On low speed, mix the combined dry ingredients into the wet ingredients.
6. Divide the dough in half. Wrap each part tightly in plastic wrap and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory.
7. Preheat the oven to 350F and line 2-3 large baking sheets with parchment paper.
8. Remove 1 disc of chilled cookie dough from the refrigerator. Flour a work surface, your hands, and the rolling pin. Roll out the disc until 1/4-inch thick.
9. Cut into shapes and place them 1 inch apart on the prepared baking sheets.
10. Re-roll the dough scraps until all the dough is used up. Repeat with the other disc of dough.
11. Bake the cookies for about 9-10 minutes.
12. Allow cookies to cool for 5 minutes on the baking sheet. Transfer to a cooling rack to cool completely.

Tips

• The gingerbread cookies stay fresh covered at room temperature for up to 1 week.
Decorate with royal icing and sprinkles!

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