Name: Gingerbread Cookies (The Best)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 42 serving(s)
Ingredients: 3 cups (450 g) unbleached all-purpose flour; 4 tsp ground ginger; 4 tsp ground cinnamon; 1 tsp ground cloves; ½ tsp ground nutmeg; 1 tsp baking powder; 1 tsp baking soda; ¼ tsp salt; ¾ cup (170 g) unsalted butter; ¾ cup (160 g) brown sugar; ½ cup (125 ml) molasses; 1 egg

Preparation

- In a bowl, combine the flour, spices, baking powder, baking soda and salt. Set aside.
- In a pot, heat the butter, brown sugar and molasses just until the butter has melted and the sugar has dissolved.
- Pour the hot mixture over the dry ingredients and stir with a wooden spoon. Add the egg and mix until smooth and the mixture isn’t sticky. Remove the dough from the bowl and form into a disc with your hands. Cover in plastic wrap. Refrigerate for 30 minutes or until cooled. Freeze at this point, if desired.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
- On a floured work surface, roll the dough until about 1/8 inch (3 mm) thick. Cut out cookies with a cookie cutter of your choice. Place the cookies on the baking sheets, spacing them out. Reuse the scraps of dough.
- Bake one sheet at a time for 10 minutes or until the cookies are lightly golden and firm. Let cool completely on a wire rack. Decorate with vanilla royal icing, if desired.

Gingerbread Cookies (The Best)

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Ingredients

Preparation

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