This Gingerbread Cookie Recipe Will Spice Up Your Holiday Game
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla
In a small bowl, mix flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
Fit a stand mixer with the paddle attachment. Add butter, sugar, and eggs. Mix until fluffy. Then add molasses and vanilla. Continue to mix until blended, stoping and scraping down the sides of the bowl with a spatula as needed.
Slowly add flour mixture on low speed, then beat until combined. The dough will get pretty thick once you’ve added all of the flour mixture. If you need to, incorporate the last bit with your hands.
Divide the dough into half and make each section into a ball. Wrap in plastic and let stand at room temperature for at least two hours. Dough can be stored in the refrigerator for up to four days, but bring it back up to room temperature before using.
Roll out to about 1/4-inch thickness with a rolling pin on a well-floured flat surface or between two pieces of parchment paper. Be sure to also flour your rolling pin as well.
Cut out cookies with cookie cutters of your choice, and bake for 7-10 minutes.
Allow the cookies to stand until they are firm enough to move to a wire rack. Cool on wire rack for 30 minutes.