Gingerbread Cookies

Cookies, or sheets for houses, either way this is so tasty.

dessert
bread
cookies
Published

December 28, 2023

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.