Gingerbread Cookies

View Print Layout
Print Recipe
Close Print

Gingerbread Cookies

  • Total time: 4 Hours
  • Servings: 2-3 Dozen

Ingredients

  • 2 Cups All-Purpose Flour, plus more for rolling
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 Cup (1 Stick) Unsalted Butter, room temperature
  • 1/3 Cup Packed Dark-Brown Sugar
  • 1/3 Cup Unsulfured Molasses
  • 1 Large Egg
  • Decorating Sugar or Sprinkles (optional)

Directions

  • 1)

    In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.

  • 2)

    Preheat oven to 350°F. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.

  • 3)

    Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.

  • 4)

    Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.

Notes

Source: https://www.marthastewart.com/343445/gingerbread-cookies
See also this alternate recipe from Home Cooking Adventure.