Gingerbread Cookies
Ingredients
- 5 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon nutmeg
- 1 cup butter softened
- 1 cup sugar
- 1 cup molasses
- 1 egg
- 1 teaspoon vanilla
Instructions
- Stir dry ingredients together, put to the side. Beat butter with sugar in an electric mixer until fluffy. Beat in egg, molasses and vanilla. On low speed, mix in flour mixture 1/3 at a time to make soft dough. Divide dough into 4 disks, wrap dough in saran and refrigerate 4 hours or overnight.
- Preheat oven to 350°F. Roll out dough on floured surface, 1/4 at a time. Bake on ungreased cookie sheets for about 8 minutes.
- Remove from sheet pan and cool on cooling rack.
- Store in airtight containers
Notes
Differences in cinnamons – some are spicier than others. I once used a thia
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