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Homemade Gingerbread Cookies
These warmly spiced homemade gingerbread cookies are crisp at the edges, tender in the middle, and perfect for cutting into festive shapes.
Ingredients
1/2 cup (170 g) unsulphured molasses
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Method
1
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
2
In a large bowl, beat the softened butter and brown sugar until light and fluffy.
3
Beat in the molasses, egg, and vanilla until combined.
4
Add the dry ingredients gradually, mixing 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 of dough to about 1/4-inch thickness.
8
Cut into shapes and transfer to the prepared sheets, spacing cookies about 1 inch apart.
9
Gather and reroll scraps as needed, keeping the dough cool.
10
Bake for 8–10 minutes, until the edges are set and the centers still look slightly soft.
11
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12
Repeat with the remaining dough.
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