Gingerbread Cookies
These timeless treats boast a perfect blend of spices, sweetness, and a hint of warmth that defines the festive spirit.
Ingredients
- 145 g butter room temperature
- 200 g brown sugar
- 160 g molasses
- 1 egg
- 1 tsp vanilla extract
- 440 g flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ginger
- 1 tbsp cinnamon
Instructions
- Whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, and salt. Set aside.
- In a large bowl and using a mixer, beat the butter and sugar until light and fluffy.
- Mix in the egg. Mix in the molasses until smooth.
- Add in the dry ingredients in batches and on low speed.
- Divide the dough in roughly two equal portions. Form each portion of dough into a disk that is about 1 inch thick. Wrap it in plastic wrap and place it in the fridge to chill for at least 2 hours.
- Preheat the oven to 350°F (175°C).
- Roll out the dough in between two pieces of parchment paper, until it is ¼ inch thick. Cut out shapes and place them on a lined baking sheet about 1 inch apart.
- Bake for about 10 minutes. For any cookies smaller than 4 inches, bake for 7-8 minutes.