Classic Cut-Out Gingerbread Cookies
Delightful gingerbread cookies perfect for the holiday season, great for decorating and sharing.
Ingredients
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened Make sure butter is at room temperature.
- 3/4 cup brown sugar, packed Use packed brown sugar for better sweetness.
- 1 large egg
- 1/2 cup unsulfured molasses Unsulfured molasses gives the best flavor.
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a bowl, whisk together the flour, baking soda, spices, and salt.
- In another bowl, cream the softened butter and brown sugar until fluffy.
- Beat in the egg, molasses, and vanilla extract until well mixed.
- Gradually add the flour mixture, mixing until combined.
- Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 2 hours.
Baking
- Preheat the oven to 350°F (175°C).
- Roll out the dough on a floured surface to about 1/4 inch thick.
- Cut into desired shapes using cookie cutters and place them on baking sheets.
- Bake for 8-10 minutes or until the edges are firm.
- Let the cookies cool before decorating.
Notes
Store in an airtight container at room temperature for about one week. For longer storage, freeze for up to three months, separated with parchment paper.