Soft Gingerbread Cookies (Print Version)
# Ingredients:
01 -
1 stick of butter, softened.
02 -
Packed 3/4 cup of brown sugar.
03 -
2 teaspoons of vanilla extract.
04 -
A large, fresh egg.
05 -
1/4 cup of molasses (unsulfured).
06 -
3 cups and 2 tablespoons of plain flour.
07 -
3/4 teaspoon of baking soda.
08 -
1 1/2 teaspoons of powdered ginger.
09 -
2 teaspoons ground cinnamon.
10 -
A pinch (1/4 teaspoon) of ground cloves.
11 -
1/2 teaspoon nutmeg powder.
12 -
1/2 teaspoon salt to balance flavors.
# Instructions:
01 -
Use a stand mixer to beat the butter and sugar until fluffy. Add in the egg, vanilla, and molasses, then scrape down the sides. Mix it until everything looks smooth.
02 -
Gently whisk the rest of the dry ingredients (spices, soda, salt, and flour) in a different bowl first. Slowly combine this with the wet mixture, mixing on low speed. Ensure the dough’s even by scraping the sides and the bowl’s base.
03 -
Shape the dough into a flat disc, cover it tightly with plastic wrap, then chill it in the fridge for at least 2 hours, or leave it overnight.
04 -
Heat your oven to 350°F. Flatten the cold dough on a lightly floured surface so it's 1/3 inch thick. Cut out shapes with cutters and set them on baking sheets lined with parchment paper.
05 -
Bake your cookies for about 7-8 minutes or until they puff up slightly. Take them out before the edges darken. Let them cool for 3 minutes on the baking tray, then transfer to a wire rack.
06 -
Use royal icing or any topping of choice to decorate. Keep cookies in tightly sealed containers for up to four days.
# Notes:
01 -
Keep in closed containers no longer than 4 days.
02 -
Royal icing is a great choice for decorating.