Gingerbread Cookies
A holiday classic that is endlessly customizable and super cute too.
Ingredients
- 6 tablespoons butter, room temperature
- 2/3 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 tablespoon vanilla extract
- 1 teaspoon fresh lemon zest
- 3 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 2 teaspoon ground ginger
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- white icing (optional decoration)
- sprinkles or sanding sugar (optional decoration)
Instructions
- In a large bowl, whisk 6 tablespoons of room temperature butter with 2/3 cup of brown sugar, 1 large egg, 1/2 cup of molasses, 1 tablespoon of vanilla extract and 1 teaspoon of fresh lemon zest until smooth and creamy
- Place a mesh sifter over the bowl and add 3 cups of all purpose flour, 1/4 teaspoon of salt, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground cloves, 2 teaspoons of ground cinnamon, 2 teaspoons of ground ginger, 1 1/2 teaspoon of baking powder and 3/4 teaspoon of baking soda into it
- Gently sift the dry ingredients into the bowl
- Mix the ingredients with a silicone spatula until all of the dry ingredients have been incorporated into the dough
- Transfer the dough onto a floured surface and divide it into 2 equal portions
- Roll 1 portion out to a thickness of 1/4-1/2 inch (depending on how thick you want your cookies) dusting with additional flour, if necessary
- Cut out cookie shapes and transfer onto a parchment lined baking sheets
- Repeat until all of the dough has been used
- Transfer the baking sheets into the freezer to chill the cut out cookies for 10 minutes
- Preheat your oven to 350 degrees
- Bake the chilled cookies for 7-10 minutes (depending on the size and thickness of the cookies) *Note: The cookies are done when they feel lightly set to the touch. If you prefer softer cookies, take them out before the edges begin to brown. If you prefer more crisp cookies, take them out when the edges begin to brown
- Allow the cookies to cool on the baking sheets until they are set enough to hold their shape when picked up and then transfer them onto a cooling rack to cool fully before decorating
- Decorate using frosting, chocolate, sprinkles, sanding sugar or confectioners sugar
- Store leftovers in an airtight container at room temperature