Description

These classic gingerbread cookies offer a perfect balance of warming spices and rich molasses, resulting in a soft center with delightfully crisp edges. They are sturdy enough for festive decorating yet remain tender and flavorful for a cozy seasonal treat.

Ingredients

3 1/2 cups all-purpose flour, spooned and leveled
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
3/4 cup 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 until well combined and fragrant.
In a separate large bowl, beat the softened butter for about one minute until creamy, then add the brown sugar and molasses and beat until smooth.
Incorporate the egg and vanilla extract into the butter mixture, beating on high speed for two full minutes until the mixture is light and well-incorporated.
Turn the mixer to low speed and gradually add the flour mixture, mixing just until the white streaks disappear and a thick dough forms.
Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least three hours to allow the spices to bloom.
Preheat your oven to 350°F (177°C), roll the dough to 1/4-inch thickness on a floured surface, and cut into your favorite shapes.
Place the shapes on parchment-lined baking sheets and bake for 9-10 minutes, then let them cool on a rack to firm up.

Notes

To achieve the best results, ensure your spices are fresh and your butter is truly at room temperature before starting. If the dough becomes too soft while rolling, simply return it to the refrigerator for a few minutes to keep your cutouts sharp and clean.

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