Gingerbread Cookies
Warmly spiced molasses cookies with a full blend of ginger, cinnamon, cloves, and allspice, chilled well before rolling out thin - a longer chill and a fuller spice blend are what most quick versions skip, leaving the dough too soft to roll cleanly and the flavor one-dimensional.
⏱ 150 min🍽 24 servings
dessertvegetarianbaking
Ingredients
- •3 cups flour
- •3/4 cup butter, softened
- •3/4 cup brown sugar
- •1/2 cup molasses
- •1 egg
- •2 tsp ground ginger
- •1 tsp cinnamon
- •1/2 tsp ground cloves
- •1/2 tsp allspice
- •1/2 tsp baking soda
- •1/2 tsp salt
Steps
- 1.Cream the butter and brown sugar, then beat in the molasses and egg.
- 2.Mix in the flour, ginger, cinnamon, cloves, allspice, baking soda, and salt until a firm dough forms.
- 3.Chill the dough for at least 2 hours, up to overnight - a longer chill is what makes the sticky dough firm enough to roll out cleanly.
- 4.Roll out thin, about 1/8 inch, and cut into shapes - rolling thin is what gives gingerbread its characteristic snap instead of a cakey texture.
- 5.Bake at 350°F for 8-10 minutes until just set.