Holiday Gingerbread Cookies
These classic cookies are perfect for holiday baking. They are crisp and chewy, with a warm and spicy flavor.
Ingredients:
- 1 cup (125 grams) unsalted butter, softened
- 1 cup (200 grams) packed light brown sugar
- 1 large egg
- 1 teaspoon molasses
- 2 1/2 cups (300 grams) all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (40 grams) granulated sugar, for decorating
Instructions:
- Preheat oven: Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in egg and molasses until well combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Chill dough: Cover dough and chill for at least 30 minutes, or up to 1 hour.
- Roll out dough: On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut out shapes with cookie cutters.
- Place on baking sheets: Place cookies on prepared baking sheets, leaving about 1 inch between each cookie.
- Bake: Bake for 8-10 minutes, or until golden brown. Let cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- Decorate: Decorate cookies with granulated sugar, icing, or other decorations.
Tips:
- For a stronger ginger flavor, use 1 1/2 teaspoons ground ginger.
- To make the cookies softer, add 1 tablespoon of milk to the dough.
- For a crispier cookie, bake for an additional minute or two.
- To store cookies, place them in an airtight container at room temperature for up to 3 days.
Notes:
- If the dough is too soft, chill it for an additional 15 minutes.
- If the dough is too hard, let it sit at room temperature for a few minutes before rolling it out.
- For a fun twist, add 1/4 teaspoon of cayenne pepper to the dough for a spicy kick.
- To make ahead, you can make the dough up to 1 day in advance and store it in the refrigerator.
Enjoy your delicious holiday gingerbread cookies!
