Gingerbread Cookies

Name: Gingerbread Cookies
Prep time: 1 h
Total time: 4 h 30 min
Ingredients: 3½ cups (420 g) all-purpose flour, plus more for work surface and rolling out; 1 teaspoon baking soda; ½ teaspoon salt; 1 tablespoon (15 ml) ground ginger (yes, 1 full tablespoon!); 1 tablespoon (15 ml) ground cinnamon; ½ teaspoon allspice; ½ teaspoon ground cloves; 10 tablespoons (1¼ sticks, or 150 g) unsalted butter, softened to room temperature; ¾ cup (170 g) packed brown sugar; 1 large egg, room temperature; ⅔ cup (225 g) unsulphured or dark molasses; ⅔ cup (225 g) unsulphured or dark molasses; 1 teaspoon pure vanilla extract; Traditional Royal Icing or Glaze Icing; Traditional Royal Icing or Glaze Icing

Preparation info

Yield:
24
( 4 inch , or 10 cm ) cookies

Difficulty
Easy
Ready in
4 hr 30

Appears in

Sally's Cookie Addiction

By Sally McKenney

Published 2017

About

No matter how you shape them, gingerbread cookies are a necessity each holiday season. This recipe has been my staple for the past several years. The cookies not only hold their shape, but feature impeccable spice and molasses flavors, crisp edges, and soft centers.

Ingredients

3½ cups (420 g) all-purpose flour, plus more for work surface and rolling out
1 teaspoon

Cookies
Vegetarian

Method

Whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together in a medium bowl. Set aside.
In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg