Gingerbread cookies are my absolute favorite sweet to eat during the holidays and they’re so fun. You can make them all different sizes and with and decorations you choose, plus it’s fun for the whole family to get involved!
3 cups of flour
1 1/2 teaspoons of baking powder
3/4 teaspoon of baking soda
1/4 teaspoon of salt
1 tablespoon of ground ginger
1 3/4 teaspoons of ground cinnamon
1/4 teaspoon of ground cloves
6 tablespoons of butter
3/4 cup of dark brown sugar
1 large egg
1/2 cup of molasses
2 teaspoons of vanilla extract
In a small bowl, mix flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until well blended.
In a large bowl, beat butter, dark brown sugar, and egg until well blended.
Add molasses and vanilla to the large bowl and mix.
Gradually stir in dry ingredients from small bowl into the mixture.
Divide the dough in half and wrap the halves in plastic and let sit at room temperature for at least 2 hours. (no longer than 8 hours)
Preheat oven to 375 and line baking sheets with parchment paper.
Lightly flour a smooth surface and then place one half of the dough on it.
Sprinkle flour over the dough and onto your rolling pin to prevent sticking.
Roll dough until it’s about 1/4″ thick and sprinkle flour on it to prevent the cookie cutters from sticking.
Use cookie cutter to cut out shapes.
Place cookies on baking sheets at least two inches apart.
Bake one sheet at a time for 8-10 minutes.
Remove cookies from oven and let cool until they are firm enough to move to a wire rack, then allow them to cool even more.
Decorate any way you like!