These spiced cookies offer not only a delightful taste but also a charming touch of nostalgia, calling to mind holiday gatherings, festive decorations, and joyful traditions.
Ingredients
Scale:
3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
¾ cup unsulfured molasses
Royal icing
Colored sprinkles or edible glitter (optional)
Chocolate chips or candy for embellishments (optional)
Instructions
In a large mixing bowl, whisk together the dry ingredients: flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In another bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and molasses to the butter-sugar mixture, mixing on low speed until well combined.
Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Do not overmix; the dough should be thick and slightly sticky.
Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 2 hours, or overnight if possible.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
On a floured surface, roll out one disk of dough to about ¼ inch thickness. Use cookie cutters to cut out shapes.
Place the cookies on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 8-10 minutes, until the edges are firm but the centers are still soft.
Once baked, allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, decorate your gingerbread cookies with royal icing and any additional decorations like sprinkles or chocolate chips.
