Gingerbread Cookies
Hands down my favorite holiday treat!
______________
Ingredients |
1 cup (2 sticks) salted butter, room temperature
1 cup granulated white sugar
1 egg
1 cup light or dark molasses (no blackstrap or cooking molasses)
2 tablespoons white vinegar
5 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
1 teaspoon ground clove
1/2 teaspoon nutmeg
______________
Instructions |
Cream the butter in a mixing bowl and add the sugar gradually, stirring well. Beat the mixture for about 3 minutes until its light & fluffy.
Mix in the molasses, vinegar and egg.
Sift all of the dry ingredients together and then add them into the wet ingredients. Do this in a few batches instead of adding it all at once. Stir it together well after adding each batch. The dough will come together when pressed in your hands but it should not be crumbly.
Divide the dough into two even pieces and wrap them in plastic wrap.
Refrigerate dough for 30-45 minutes.
Once the dough has chilled, preheat your oven to 350 degrees.
Working with the two sections, roll the dough to 1/2” thickness on a floured surface. Use enough extra flour to prevent any sticking.
Using your favorite gingerbread cookie cutout, cut out all of your cookies and place them on a baking sheet that has been lined with parchment paper.
Bake at 350 degrees for 9-11 minutes, depending on your oven.
Let them cool on the baking sheet for about 5 minutes before you remove them.
Decorate with holiday icing colors & festive sprinkles then enjoy!!
