Directions: |
Directions:Whisk dry ingredients in a medium sized bowl (flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt). Set aside.
Cream together butter and sugar in a large mixing bowl until light and fluffy. Add molasses, egg, and vanilla. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Be careful not to overmix; just mix until no streaks of flour remain.
Divide the dough into two equal portions and shape into discs. Wrap them in plastic wrap and chill in the refrigerator for at least two hours or overnight. Chilling the dough makes it easier to roll out.
Preheat the oven to 350º. Line the baking sheets with parchment paper.
On a floured surface, roll out one disc of dough until about ¼" thickness. Use gingerbread cookie cutters to cut out the desired shapes. Place the cut-out cookies onto the baking sheets, leaving a little space between them.
Bake the cookies about 8 - 10 minutes, or until the edges are slightly firm and the centers are still slightly soft. Keep in mind that baking times may vary depending on the size and thickness of your cookies, so keep an eye on them.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire raks to cool completely. once they are cooled, you can decorate them with icing, sprinkles, or any other decorations preferred. |
This recipe for Gingerbread Cookies is from