Gingerbread Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 10 tablespoons unsalted butter, room temperature
  • ¾ cup brown sugar
  • ⅔ cup molasses
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 3½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • cookie icing for decorations
Instructions
  1. In a stand-mixer, cream butter and sugar. Add molasses and beat on medium high until combined and smooth. Beat in egg and vanilla. Scrape down sides and bottom of bowl as needed.
  2. In a separate bowl, whisk dry ingredients until combined. On low speed, slowly mix into wet ingredients until combined. The cookie dough will be quite thick. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days.
  3. Preheat oven to 350-degrees. Line 2 large baking sheets with parchment paper.
  4. Remove 1 disc of chilled ought from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll disc into ¼-inch thick.
  5. Bake cookies for about 8-10 minutes (the smaller your cookie cutters are, the less amount of baking time is required). Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely before decorating them.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/gingerbread-cookies/