Gingerbread Cookies
These festive gingerbread cookies are perfect for holiday baking and are designed to keep their shape, making them ideal for cutting and decorating.
Ingredients
Dry Ingredients
- 3 cups All-purpose flour
- 1 tbsp Ground ginger
- 1 tbsp Ground cinnamon
- 1 tbsp Ground cloves
- 1 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar
- 1/2 cup Molasses
- 1 large Egg
Instructions
Preparation
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add the molasses and egg, mixing until fully incorporated.
- In a separate bowl, whisk together all dry ingredients.
- Gradually mix the dry ingredients into the wet mixture until a dough forms.
Chilling and Baking
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough on a floured surface to about 1/4 inch thick.
- Cut out shapes with cookie cutters and place on parchment-lined baking sheets.
- Bake for 8-10 minutes, or until edges are firm.
Notes
Allow cookies to cool completely before decorating. Use parchment paper between layers to protect shapes and decorations.