Gingerbread Cookies

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Ingredients

  • 2 ¾ cups all-purpose flour, plus more for the work surface

  • 1 ¼ teaspoons ground ginger

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • ¼ teaspoon ground cloves 

  • ¼ teaspoon kosher salt 

  • ½ cup (1 stick) unsalted butter, at room temperature

  • 2/3 cup granulated sugar

  • ½ cup molasses

  • 1 large egg 

Procedure

  • Heat oven to 350° F. 

  • In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt.

  • Using an electric mixer, beat the butter and granulated sugar until smooth. Add the molasses and egg and beat until fluffy, about 2 minutes.

  • Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 30 minutes.

  • On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes; place on parchment-lined baking sheets.

  • Bake until firm, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.