I hate gingerbread cookies – except for these. They’re actually really good!
Gingerbread Cookies
Ingredients
Instructions
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In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
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In a stand mixer fitted with a paddle attachment, beat butter, brown sugar, and egg on medium speed until well blended.
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Add molasses and vanilla and continue to mix until well blended.
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Gradually stir in dry ingredients until blended and smooth.
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Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
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Preheat oven to 375°F. Prepare baking sheets by lining with parchment paper.
Dough can be stored in the refrigerator for up to 4 days, but in this case it should be returned to room temperature before using. -
Place 1 portion of the dough on a lightly floured surface.
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Sprinkle flour over dough and rolling pin.
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Roll dough to a 1/4-inch thick or less.
Add more flour if dough sticks. -
Cut cookies into the shape you like
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Space cookies 1 1/2-inches apart onto parchment lined baking sheets.
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Bake 1 sheet at a time for 7-10 minutes
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Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
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After cookies are cool you may decorate them any way you like.
Sift powdered sugar over them for a quick decoration. Otherwise, make a quick royal icing and either brush or pipe it on.
cookies,christmas