Gingerbread Cookies
Soft, chewy cookies with the perfect balance of ginger and cinnamon.
Ingredients
- 3 cups all-purpose flour divided, you may not need it all
- 3/4 cup brown sugar
- 3/4 tsp baking soda
- 1/2 Tbsp ground cinnamon
- 1 Tbsp ground ginger
- 1/4 tsp ground cloves
- 12 Tbsp cold butter, cubed
- 3/4 cup molasses
- 2 Tbsp milk
- 1 large egg
Instructions
- Place the cubed butter and brown sugar into the stand mixer and mix until smooth and fluffy.
- Add in the egg and milk. Mix until just combined.
- Add in the molasses and mix until just combined.
- In a separate bowl, combine 1.5 cups flour with the baking soda, ginger, cinnamon and cloves. Then add to the stand mixer and mix until fully incorporated.
- Continue adding flour about 1/2 a cup at a time, mixing in between additions. You have enough flour when you get to a play-doh consistency. It shouldn't be sticking to the sides of the bowl or stick to your fingers when you touch it. You may not need all 3 cups!
- Roll the dough out on a floured counter or silicone mat until it's about 1/2 inch thick. If you want them to be crispier, roll them out to 1/4 inch thick. They will expand a little as they cook.
- Cut into shapes with your preferred cookie cutters.
- Bake at 350 for 8-11 minutes (depending on the size of the cookie). Smaller cookie cutters that are about 1.5 inches will only take about 8 minutes.The cookies are done when the edges are set and the center of the dough barely retain a finger imprint when touched gently. Do not overbake!!!!
- Remove cookies to a wire cooling rack and allow to cool to room temperature before frosting.