A gingerbread cookie recipe that I took advantage of during the holiday season! —Yoojung J.
2 hours 15 minutes
30-40 small cookies
1 1/2 teaspoons
unsalted butter, room temperature
dark brown sugar
In This Recipe
In a small bowl, mix together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until well blended
In a large bowl, beat butter and sugar together on medium speed until smooth. Add the egg in and beat the mixture until well blended. Add molasses and vanilla extract into the mixture until well blended.
Gradually add in the dry ingredients in 3 separate steps, scraping the side of the bowl with a spatula after every mix. The dough will be smooth and sticky.
Divide the dough in half and wrap each half in plastic wrap.
Let the wrapped dough rest at room temperature for at least 2 hours or up to 8 hours. ( The wrapped dough can be refrigerated for up to 4 days if you want to come back to it )
Preheat oven to 375F.
Place 1 portion of the dough on a lightly floured parchment paper sheet. Sprinkle flour over the dough and put another parchment paper sheet on top, rolling the dough out between the two parchment paper sheets.
Cut out cookies with your choice of cookie cutter. Space cookies 1 1/2 inches apart on a parchment-lined sheet pan.
Bake for 7-10 minutes ( 7: soft cookies <-> 10: snappy cookies)
Remove from heat and allow cookies to cool down slightly they are firm enough to transfer to a wire rack. After cookies are completely cool, decorate any way you’d like ( chocolate , royal icing, etc)
The shelf life of gingerbread cookies is 4-6 weeks.