Gingerbread Cookie Recipe

Written by Robert J. Matthews

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3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground ginger 1 tablespoon ground cinnamon 1/2 teaspoon ground cloves

Ingredients 

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1/2 cup unsalted butter, softened 1/2 cup brown sugar, packed 1 large egg 1/2 cup molasses 1 teaspoon vanilla extract

Ingredients 

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In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.

Instructions

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In a large bowl, using an electric mixer, beat together the softened butter and brown sugar until light and fluffy.

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Add the egg to the butter-sugar mixture and beat until well combined.

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Add the molasses and vanilla extract, and beat until smooth.

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Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. If the dough is too sticky, you can add a bit more flour.

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Divide the dough in half, shape each half into a disc, and wrap them in plastic wrap. Chill in the refrigerator for at least 2 hours or overnight.

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Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

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