Gingerbread Cookies
Ingredients
- 10 tbsp butter softened to room temperature
- ¾ cup brown sugar, packed
- ⅔ cup molasses
- 1 large egg
- 1 tsp vanilla
- 3½ cups whole-wheat pastry flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ginger, ground
- 1 tbsp cinnamon
- ½ tsp allspice
- ½ tsp cloves, ground
Instructions
- In a large bowl, beat butter for 1 minute on medium speed until smooth and creamy. Add brown sugar and molasses and beat on medium-high until creamy. Scrape down sides as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Butter may separate and that is okay.
- In a separate bowl, combine flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
- On low speed, mix into wet ingredients until combined. Dough will be thick and sticky.
- Divide in half, shape each half into a disk and refrigerate in plastic wrap for at least 3 hours and up to 3 days. Overnight works well.
- Preheat oven to 350℉.
- Remove 1 disc from fridge and roll out on flour surface. Roll out to ¼-inch thick and cut out into shapes. Gather and re-roll remaining dough.
- Bake for 8-10 minutes depending on size.
- When done, allow to cool for 5 minutes on pan before transferring to cooling rack.
- Once completely cool, decorate with Gingerbread Frosting or Gingerbread Icing.
Notes
Cookies stay fresh for 1 week when covered and at room temperature.
Adapted from Sally’s Baking Addiction.