Gingerbread Cookies
Cookies, or sheets for houses, either way this is so tasty.
dessert
bread
cookies
- Prep-time: 2 hours + 15 minutes
- Baking time: 8 minutes
Notes
- Houses:
- If you are making gingerbread houses, you might be tempted to double this recipe in one batch. It may be very hard to mix if doubled.
- Plant based butter:
- In our experience, plant based butter leaves this receipe little dry. Try adding another tablespoon.
Ingredients
Dry
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 Tbsp ground ginger
- 1 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
Wet
- 6 Tbsp unsalted butter
- 3/4 cup brown sugar
- 1 egg
- 1/2 cup molasses
- 2 tsp vanilla
Directions
- In small bowl, whisk together 3 cups flour, 1 1/2 tsp baking powder, 3/4 tsp baking soda, 1 Tbsp ground ginger, 1 3/4 tsp ground cinnamon, 1/4 tsp ground cloves.
- In large bowl, beat 6 Tbsp butter, 3/4 cup brown sugar, 1 egg on medium until well blended.
- Add in 1/2 cup molasses, 2 tsp vanilla and continue to mix until well blended.
- Gradually stir in dry ingredients until blended smooth.
- Divide dough in half, wrap each half in plastic wrap and let stand at room temperature for 2 - 8 hours.
- Dough can be refrigerated up to 4 days, but return to room temperature before using.
- Preheat oven to 375 F.
- Grease or line a cookie sheet with parchment paper.
- Place a portion of the dough on lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll out dough to 1/4 inch thick.
- Use additional flour to prevent sticking.
- Cut out cookies with a cutter.
- Place on cookie sheet, 1/2 inch apart.
- Bake 1 sheet at a time for 7 - 10 minutes (less time will result in softer cookies).
- Remove sheet from oven, and allow the cookies to stand for 5 minutes or until they are firm enough to move to a rack.
- Decorate!
Source: Stella Trask.