Gingerbread Cookies
Delightfully chewy gingerbread cookies filled with rich flavors of spices and molasses, perfect for the holiday season.
Ingredients
Wet Ingredients
- 2/3 cup canola oil
- 1/4 cup blackstrap molasses
- 1 cup dark brown sugar (or light brown sugar)
- 2 large eggs
Dry Ingredients
- 3 cups all-purpose flour Make sure to measure correctly.
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
Preparation
- Whisk together the flour, spices, baking soda, and salt in a bowl, then set aside.
- In a mixer bowl, combine canola oil, molasses, and brown sugar. Mix well.
- Add eggs one at a time, mixing thoroughly after each addition.
- Gradually add the flour mixture to the wet ingredients, one cup at a time, mixing until well combined.
- Transfer the sticky dough to a heavily floured surface, and work in more flour until not sticky.
- Wrap the dough in plastic wrap and refrigerate for at least 3 hours, preferably overnight.
Baking
- Preheat your oven to 350°F.
- On a lightly floured surface, roll out the dough to about 1/4 inch thick and cut out cookie shapes.
- Bake on ungreased cookie sheets for about 8 minutes or until the cookies just begin to crack.
- Allow the cookies to cool on the sheets for 2 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be enjoyed plain or decorated. Store in an airtight container for about a week or freeze for longer storage.