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Homemade Gingerbread Cookies
These warmly spiced homemade gingerbread cookies bake up tender in the middle with lightly crisp edges.
Ingredients
1/2 cup (170 g) unsulphured molasses
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Method
1
Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
2
In a large bowl, beat the softened butter and brown sugar until light and fluffy.
3
Beat in the molasses, egg, and vanilla.
4
Add the dry ingredients and mix just until a soft dough forms.
5
Divide the dough in half, shape each half into a disk, wrap, and refrigerate for at least 1 hour.
6
Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
7
On a lightly floured surface, roll one disk to about 1/4 inch thick.
8
Cut out cookies and arrange them about 1 inch apart on the prepared sheets.
9
Gather and reroll scraps as needed.
10
Bake for 8–10 minutes, until the edges are set; bake in batches.
11
Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
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