Gingerbread Cookies
Yield: 12-16 4-inch Gingerbread Men Cookies
Degree of difficulty: Easy
Prep Time: 1 hour
Bake Time: 8-10 minutes
Total Time: 1 hour 10 minutes
Ingredients
2 cups (280 g) Cup4Cup Multipurpose Flour
1 teaspoon (3.3 g) Baking powder
¾ teaspoon (3 g) Baking soda
¼ teaspoon (1 g) Kosher salt
2¼ teaspoons (3.5 g) Ground ginger
2 teaspoons (3 g) Ground cinnamon
1/4 teaspoon (0.4 g) Ground clove
4 tablespoons (56 g) Unsalted butter, room temperature
½ cup (110 g) Dark brown sugar
1/3 cup (110 g) Molasses
1 ea (50 g) Large egg
¾ teaspoon (3.75 g) Vanilla extract
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, dark brown sugar, and molasses until light and fluffy.
- Scrape the bowl, add the eggs and vanilla, and mix until homogenous.
- Sift together the remaining dry ingredients.
- Incorporate the dry ingredients into the wet ingredients. Scrape the bowl and make sure the dough is smooth.
- Refrigerate the dough for at least 40 minutes or overnight.
- Preheat the oven to 350°F.
- On a well-floured surface, roll the dough out to 1/8″ thick.
- Dust off the excess flour and cut with your desired cookie cutter.
- On a parchment lined sheet tray, lay out the cookies 1 inch apart.
- Bake for 8-10 minutes.
- Allow the cookies to rest for 3 minutes then remove the cookies with a spatula onto a cooling rack.
- Enjoy or decorate the cookies once cooled.