Gingerbread Cookies
Gingerbread Cookies are wonderfully chewy and perfectly spiced with molasses, cinnamon, ginger, and cloves.
Servings: 24
Equipment
Ingredients
- 3 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled
- 3/4 cup molasses
- 2 tablespoons milk
- storebought white decorating icing
- sprinkles and colored sugar
Instructions
- In a food processor, process flour, sugar, cinnamon, ginger, baking soda, cloves, and salt until combined.
- Add melted butter, molasses and milk and process until a soft dough forms, about 20 seconds. Scrape down the sides of the bowl if necessary to get everything mixed evenly.
- Spray counter with baking spray with flour and knead dough for about 30 seconds. Divide dough in half and shape each piece into a disc, wrap with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Remove one piece of dough from the refrigerator and roll it out between 2 pieces of parchment paper until it is 1/4-inch thickness. Peel off top piece of parchment paper.Note: You'll need to work quickly. The dough is easier to work with while it is cold.
- Use a cookie cutter to cut cookies out. Peel away the dough from around the cookies and reroll scraps.
- Bake cookies on baking sheets for 9 to 10 minutes. Let cool 10 minutes before removing from baking sheet to decorate.
- Repeat with second piece of dough.
- Decorate cookies.