INGREDIENTS

▢ 3/4 cup unsalted* butter, softened ▢ 1 cup brown sugar ▢ 3/4 cup molasses ▢ 2 eggs ▢ 1 teaspoon vanilla ▢ 4 1/4 cups flour, sifted ▢ 1 tablespoon baking powder ▢ 1 tablespoon ginger ▢ 2 teaspoons cinnamon ▢ 1/2 teaspoon cloves ▢ 1/2 teaspoon allspice ▢ 1 teaspoon kosher salt 

Easy Gingerbread Cookies Recipe

Yield

36 COOKIES

prep time

30 MINUTES

total time

3 HOURS  43 MINUTES

CHIL TIME

3 HOURS

1. In the bowl of an electric mixer, beat butter on low speed until soft and fluffy - about 3 - 5 minutes. Add in the brown sugar and combine, then add the molasses and combine. Add in the eggs one at a time, incorporating completely, then add in the vanilla.

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2. In a separate bowl; carefully sift together the flour, baking powder, ginger, cinnamon, cloves, allspice, and salt. Whisk well to combine. Working in 2 - 3 batches, add the flour mixture to the wet ingredients, stopping to scrape down the sides as needed. Blend until well combined. The dough will be soft, pliable, and sticky.

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3. Divide the dough into two equal parts and place each onto a piece of parchment paper. Shape each section into a disk shape. Wrap the parchment around the disks, place into airtight containers then refrigerate for at least 3 hours.

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4. After the dough is chilled; preheat the oven to 350 degrees fahrenheit. Prepare the baking sheet(s) by lining with a sheet of parchment paper. Set aside.

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5. Place one section of chilled dough on a lightly floured surface. With a rolling pin, gently roll the dough out to roughly a 1/4" inch thickness. Cut out cookies with cookie cutters then transfer to a prepared baking sheet, placing them 1" a part.

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6. Bake the cookies in the preheated oven for 8 - 10 minutes or until the edges are slightly golden. Upon removing the baking sheet from the oven, transfer cookies to a wire rack to cool.

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7. Allow the cookie sheet to cool completely, then load it up with more cookie cut outs and bake. Repeat with remaining dough, until all the cookies have been baked.

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8. Once the cookies are completely cooled, decorate with your favorite icing. Cookies can be stored in an airtight container at room temperature for 1 - 2 weeks (if they last that long!)

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