Description
Delightful and chewy gingerbread cutout cookies that bring warmth and festivity to any gathering.
Ingredients
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- Royal icing for decoration
- Sprinkles (optional)
Instructions
- In a medium bowl, whisk together the flour, baking soda, spices (ginger, cinnamon, cloves), and salt until well combined.
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Mix in the egg, molasses, and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 2 hours or up to overnight.
- Preheat the oven to 350°F (175°C).
- On a floured surface, roll out the dough to about 1/4 inch thick. Use cookie cutters to cut out shapes for your cookies.
- Place the cutout cookies onto ungreased baking sheets, leaving space between them.
- Bake for 8 to 10 minutes, or until the edges just begin to brown.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Decorate with royal icing and sprinkles as desired.
Notes
Ensure to use fresh spices for the best flavor, and don’t skip the chilling step to maintain cookie shape.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American