Mild spice, chewy center and a crispy edge.
I don't know what I enjoyed more about making these cookies -- eating them or the aroma that filled my kitchen while baking!
Historically, I purchased a gingerbread cookie premade mix but this year I decided to go make them from scratch. The blend of ginger, cinnamon, and molasses in these cookies creates a perfect mix of flavors that captures the warmth of the season.
Once baked and cooled, I left the cookie decorating to my kiddos as we ate them or gifted them to loved ones. While they enjoy the expected gingerbread cutout, I also baked snowflakes and Christmas trees. I hope you enjoy this simple and delicious recipe!
Ingredients:
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger
1 Tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
10 Tablespoons unsalted butter,
3/4 cup packed dark brown sugar
2/3 cup dark molasses
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Optional: easy cookie icing
Directions:
In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
In a sedond large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
Add the flour mixture to the wet ingredients, and beat on low speed until combined. The cookie dough will be quite thick and slightly sticky. 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. Chilling is mandatory for this cookie dough.
Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or non-stick silicone baking mats. Set aside.
Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
Bake cookies for about 9-10 minutes.
Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
Cookies stay fresh covered at room temperature for up to 1 week and freeze well for later use.
Yield: 2 Doz Cookies
Also, be sure to check out my other Christmas baking blog posts below for more holiday recipes. Happy baking and Merry Christmas!
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