These gingerbread cookies are the perfect way to ring in the holidays. Imagine taking the first bite into a gingerbread cookie that has been baked to perfection. With crisp edges giving way to a soft fragrant interior with warm spices like nutmeg, cinnamon, and cloves.
Servings 14
Prep Time 1 hourhr
Cook Time 10 minutesmins
CHILL TIME 1 hourhr
Total Time 2 hourshrs10 minutesmins
Ingredients
1tspVanilla
¼tspBaking Powder
¼cupBrown Sugar48g
2tbspMolasses
1cupFlour120g
¼cupSoftened Butter60g
¼tspSalt
1 ¼tspGinger Powder
¾tspCinnamon
⅛tspCloves Powder
⅛tspNutmeg Powder
2tbspMilk
Instructions
Using a mixer, cream your butter and sugar together until light and fluffy.
Add in your milk, molasses, salt, baking powder and spices. Mix until well combined.
Next, add in your flour in three parts. Mix until well combined.
Chill for 30-45 minutes.
Flour your surface with 3-4 tbsp flour, then roll out your dough to 1/4" thickness. Cut out the shapes with your desired cookie cutter. Re-roll the dough as needed. You may have a bit of dough left over that is too small for cookie cutter. I usually just roll it into a ball and flatten it into a cookie shape.
Place them on a lined baking sheet, ensuring to leave space in between them.
Place them back in the fridge for 10-15 minutes before baking.
Preheat your oven at 350°F and bake for 10 minutes. They will be ready when the edges are brown. They will be soft when you take them out. We don't want to over bake them, otherwise they will end up dry. The cookies will firm up during the resting period.
Rest for 10-15 minutes on the tray, then move to a wire rack.
Notes
Depending on the size and shape of your cutter, you may end up with 12-14 cookies.