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Ingredients
- Classic gingerbread cookies are always a hit and this is our go-to recipe for the holidays. For a crisp cookie, roll thinner and bake an extra minute or roll a bit thicker and bake less for a chewier version.
- 3 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 2 sticks butter, softened
- 3/4 cup firmly packed dark brown sugar
- 1/2 cup unsulphured molasses
- 1 large egg
Preparation
Step 1
Whisk the flour, baking soda, salt, ginger, cinnamon and nutmeg in a bowl. In the bowl of a stand mixer, beat butter and dark brown sugar until fluffy, about 3 minutes. Beat in egg and molasses. Scrape down bowl. With the mixer on low speed, add 1/3 of the flour mixture until blended. Repeat with the remaining flour mixture, adding gradually. Shape dough into a large flat disc, wrap and refrigerate until firm enough to roll out, at least 2 hours or overnight. Preheat oven to 350 degrees. Roll cookies 1/4 inch thick on a lightly floured surface and cut out shapes. Refrigerate shapes for 15 minutes before baking. Bake for 12-14 minutes, or until the edges are a light golden brown. Cool on pans for a few minutes, then transfer cookies to a rack to cool completely.