Gingerbread Cookies




Here is my favorite gingerbread men recipe! Soft in the centers, crisp on the edges, perfectly spiced, molasses and brown sugar-sweetened holiday goodness.




*3 1/4 cups all purpose flour

*3/4 teaspoon baking soda

*3/4 cup unsalted butter, softened to room temperature

*1/2 cup packed dark brown sugar

*1 Tbsp ground ginger

*1 Tbsp ground cinnamon

*1/2 tsp ground cloves

*1/2 tsp ground nutmeg

*1/2 tsp salt

*1 large egg

*1/2 cup unsulphured molasses




In a large bowl, sift together flour, baking soda, and spices. Set aside.

In an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Add in egg and molasses, and beat on medium speed until combined.
Gradually add the flour mixture on low speed, and beat until combined. (You may need to work the dough with your hands to incorporate the last bit of flour, since it gets really thick!)




Divide the dough in thirds, form each third into a round ball, and wrap each third in plastic. Chill in the refrigerator for at least 1 hour or overnight.
When you’re ready to bake the cookies, heat oven to 350°F.

Remove the dough from the refrigerator and let it sit out at room temperature for 5-10 minutes.  Then place a dough third on a large piece of lightly floured surface. Using a floured rolling pin, roll the dough evenly until it is 1/8-inch thick.

Use a cookie cutter to cut the dough into your desired shapes.
Transfer to parchment-covered baking sheets.

Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven.
Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely.









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