Description
Soft, chewy, and perfectly spiced gingerbread cookies that are fun to decorate. A holiday classic that stays tender for days.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3/4 cup unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg, then the molasses and vanilla.
- Gradually blend the dry ingredients into the wet mixture until a soft dough forms. Do not overmix.
- Roll dough to 1/4-inch thickness on a floured surface. Cut into shapes with a gingerbread man cutter. Place cookies 1 inch apart on prepared baking sheets.
- Bake for 8-10 minutes, or until edges are just set. The centers should still look soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.