These classic gingerbread cookies are a holiday favorite, with a perfect blend of warm spices and a delightful chewy texture. They're great for decorating and sharing with loved ones.
Ingredients: 3 cups all-purpose flour. 1 teaspoon baking soda. 1/4 teaspoon salt. 2 teaspoons ground ginger. 1 1/2 teaspoons ground cinnamon. 1/2 teaspoon ground cloves. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1 large egg. 1/2 cup molasses. 1 teaspoon vanilla extract.
Instructions: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. In a large bowl, beat the butter and brown sugar until creamy. Add the egg, molasses, and vanilla extract to the butter mixture. Mix well. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Once cooled, decorate the cookies with icing and sprinkles if desired.
Prep Time: 20 minutes
Cook Time: 10 minutes
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