Gingerbread Cookie Recipe 

By HAYLEE SAESEE

Staff Writer

Cook time: 1 hr 20 min

Servings: 16

Ingredients:

  • 1 ½ cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground clove
  • ½ tsp sea salt
  • ½ cup unsalted butter, softened
  • ¾ cups brown sugar
  • 3 tbsp molasses
  • 1 egg, room temp
  • 1 tsp vanilla extract

Steps:

  1. In a small bowl, mix together flour, baking soda, cinnamon, ginger, cloves and sea salt. Set aside. 
  2. In a separate bowl, use a handheld mixer to cream together the butter and brown sugar for 1-2 minutes, until the mixture is light and fluffy. Add molasses, egg, and vanilla and beat for 60-90 seconds or until mixture is smooth. Add dry ingredients and beat on low speed until combined.
  3. Transfer to a lightly floured surface and roll ¼ thick. Transfer on parchment paper and place it in the refrigerator to chill for at least 1 hour. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper, set aside.
  4. Use a gingerbread cookie cutter to cut perfect gingerbreads. Transfer the cookie cutouts onto a sheet about 2 inches apart. Bake for 9-11 minutes in a preheated oven. Let the cookie sit on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Icing is optional.

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