Gingerbread Cookies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves. Set aside.
2. Beat the butter on medium speed for 1 minute until smooth. Add the brown sugar and molasses and beat on medium-high until creamy. Beat in the egg and vanilla on high for 2 minutes, scraping the bowl as needed.
3. Add the dry ingredients to the wet ingredients and beat on low until combined. The dough will be thick and slightly sticky.
4. Divide the dough in half, wrap each half tightly in plastic wrap and flatten into a disc. Chill for at least 3 hours and up to 3 days.
5. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
6. Work with one chilled disc at a time. Roll it out on a well-floured surface to 1/4 inch thick, cut out shapes and place them 1 inch apart on the prepared sheets. Re-roll the scraps. Chill or freeze the cut cookies while you work through the rest of the dough.
7. Bake for about 9 to 11 minutes (about 8 minutes for cutters under 4 inches, about 11 minutes for cutters over 4 inches), rotating the pan once.
8. Cool on the baking sheet for 5 minutes, then move to a rack to cool completely before decorating.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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