Holiday shopping can be a nightmare amongst the undeniable buzz of Christmas spirit. With with some simple wrapping and festive ribbons, a fresh batch of gingerbread cookies also make for a great gift to bring to holiday parties or as stocking stuffers. Or when you’re just feeling something holiday-themed to snack on.
- Prep Time:2 hours 20 minutes
- Cook Time:15 minutes
- Total Time:2 hours 35 minutes
- Servings:24 cookies
- 3 cup all-purpose flour
- 1 tablespoon ground ginger
- 1/4 teaspoon ground cloves
- 1 3/4 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1 1⁄2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup dark brown sugar
- 6 tablespoon unsalted butter (softened)
- 1 large egg
- 3/4 cup molasses
- 2 teaspoon vanilla extract
Combine flour, ginger, cloves, cinnamon, baking soda, baking powder and salt in a bowl.
Beat butter, sugar, and egg until smooth.
Pour in molasses and vanilla extract and mix again until smooth.
Stir dry ingredient mixture into wet ingredient mixture, slowly and in parts to minimize lumps.
Separate dough mixture into halves and knead into two balls. Wrap in cling wrap and leave to rest at room temperature for at least 2 hours, and up to 8 hours.
Preheat oven to 375°F. Line baking sheets with baking paper.
Roll dough on lightly floured surface to 1/4″ thickness and cut with cookie cutters. Get creative with shapes.
#SpoonTip: Use additional flour to prevent sticking.
Arrange cookies on baking sheet about 1″ apart.
Bake for 6-10 minutes. Start at 6 minutes for smaller cookies and for a softer cake-like texture.
Decorate as desired and enjoy.
#SpoonTip: Powdered sugar, milk and vanilla can be used to make a simple icing to line your cookies.