I know I’ve been posting many recipes lately, but I can’t help it. I just keep cooking things and I want to share them!
Gingerbread cookies just shout “Christmas” to me. They make the house smell wonderful, taste like a blend of wintery spices and sweets, and can be decorated to your heart’s content. For an obsessive-compulsive cookie decorator like me, gingerbread cookies are perfect canvases.
These cookies are delicious and easy to make. I chilled the dough for 1 hour in the freezer, then 1 hour in the fridge. This yielded the perfect consistency for cutting out cookies. This dough holds its shape well when baking, and the cookies look adorable!
Gingerbread Cookies from Taste of Home
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 3/4 cup molasses
- 4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/4 teaspoon salt
In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well.
Scoop dough onto a sheet of wax paper. Wrap up the dough, and shape it into a disk. Refrigerate for a few hours or overnight.
On a floured surface, roll dough to 1/8-in. thickness. Cut with cookie cutters. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 8-10 minutes or until edges are firm. Move to wire racks to cool.