It’s Christmastime….and it never feels quite right until the gingerbread cookies are done. This year I got lazy, and instead of using a cookie cutter like I usually do, I just squished them with a glass dipped in sugar ;) hey I used all brown in the recipe, it’s allowed!!!
This recipe is fast, easy and delicious!!
Merry Christmas season everyone :)
What you need:
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 3/4 cup softened unsalted butter
- 1 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup dark molasses
- Extra granulated sugar for rolling
What you do:
Sift flour, baking soda, salt, and spices into a bowl and set aside. In a stand mixer, cream butter and sugar on medium speed for several minutes until light and fluffy.
Add egg and vanilla and mix until combined. Add molasses and mix until combined.
Add flour mixture and mix on low just until incorporated. Cover dough and refrigerate for 15 to 20 minutes. (for about 30 minutes.) Preheat the oven to 325°.
Line several cookie sheets with parchment paper.
Roll 1 1/2 inch balls of dough in the reserved sugar. Place cookies on cookie sheets about 2 inches apart. Bake for 9 to 11 minutes, rotating cookie sheets halfway through.
For crispy cookies, leave them in for another minute or two. Cool sheets on wire racks for about 5 minutes before transferring cookies directly onto wire racks with a spatula to finish cooling. Store in an airtight container for up to 2 weeks.