Description
Classic, festive gingerbread cookies that are soft, chewy, and perfectly spiced. A holiday favorite for decorating and eating!
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar, packed
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 3/4 tsp baking soda
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 1/2 cup molasses
- 1 large egg
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the molasses, egg, and vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a floured surface, roll one disc of dough to about 1/4-inch thickness. Use a gingerbread man cutter to cut out shapes and place them 1 inch apart on the prepared sheets.
- Bake for 8-10 minutes, or until the edges are just set. The centers should still look soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired.
Notes
You can customize the seasonings to taste.