Classic Gingerbread Cookies
This is by far the best gingerbread cookie recipe I've made. Loaded with ginger and molasses, the cookies are best even after sitting a few days. You won't make another gingerbread recipe after trying this!
Ingredients
- 4 1/2 cup Flour
- 2 tbsp Ginger
- 2 tbsp Cocoa powder
- 2 tsp Cinnamon
- 1 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1 tsp Baking Soda
- 1 tsp Salt
- 3/4 cup Butter
- 3/4 cup Brown Sugar
- 1 cup Molasses Unsulphered
- 1 egg
Instructions
- In a medium sized mixing bowl, mix together all dry ingredients. Flour, spices, baking soda and salt. Set aside.
- With a stand mixer or hand mixer, beat butter and sugar together until it's light and fluffy.
- Add lightly beaten egg to the butter and sugar mixture, still using the stand or hand mixer.
- Slowly add the molasses to the butter, sugar and egg until it's all blended.
- Add the flour mixture about 1/4 cup at a time. Add little by little until all the dry ingredients are incorporated. Mine is always a soft consistency at this point, which will stick easily to your hands. It shouldn't be crumbly.
- Divide the dough in two or three clumps, wrap in plastic and let it chill for at least 3 hours. I always let it chill overnight to let the flavors mix.
- Once it's chilled, roll out the dough using a floured surface and a rolling pin. 1/4 inch thickness is good. 1/8 inch thickness is the thinnest you should roll it out.
- While you're using your favorite gingerbread or holiday cookie cutters to create your cookies, preheat the oven to 350 degrees.
- Bake for about 10 minutes. I have a convection oven that bakes a little faster. But you shouldn't have the cookies in the oven for more than 12 minutes.
- Cool on a wire rack before decorating.
