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:
- In a small bowl, mix together flour, baking soda, cinnamon, ginger, cloves and sea salt. Set aside.
- 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.
- 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.
- 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.