My Favorite Gingerbread Cookie Recipe
In our house, it's just not the holidays without gingerbread. I'm excited to share my favorite recipe with you. I hope it will make your kitchen smell delicious and give you an opportunity to spend some quality time with someone you love...or provide a moment of peace and solitude as you slow down to make this treat.
Happy holidays from me to you. Stay safe, warm, and well. As you ring in the new year, may 2021 shine brightly for you and yours.
3 cups (420grams) all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) butter, room temperature
1/2 cup (100grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses
In a large bowl, sift together the flour, salt, baking soda, and spices. Set aside. In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
Divide the dough in half and wrap each piece in plastic wrap and refrigerate for at least two hours.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper, set aside. On a lightly floured surface, roll out the dough to about 1/8 - 1/4 inch. Use a gingerbread cutter to cut out the cookies. Place the cookies on a baking sheet, about 1 inch apart.
Bake for 8-12 minutes, until firm and the edges are beginning to brown. Remove the cookies from the oven and cool on the baking sheet until they are firm enough to transfer to a wire rack to cool completely.