Gingerbread cookies are a classic holiday treat. They are spicy and warm with a rich molasses flavor that always reminds me of winter. I remember baking these every year and the smells takes me back to my parents living room all lit up with candles with a fire going in the wood stove.
This is a classic gingerbread cookie recipe that is perfect for decorating because the cookies keep their shape even after baking. They are easy to make and makes the house smell wonderful. Since I’ve got a toddler our current version of decorating consists of dunking the cookies in icing and throwing sprinkles at them but if you want to get fancy, whip up a batch of royal icing and go to town.
I use my KitchenAid stand mixer for this recipe. If you don’t have one now is a great time to invest in one. I’ve found some AMAZING deals for the 6 qt. for as low as $259 at Target. I also saw them at Costco for $289. They even released a smaller version which is great if you are short on storage space. But this recipe is easy enough to do by hand if you don’t have one.
10 tbsp soften butter
3/4 cup dark brown sugar (packed)
2/3 cup blackstrap molasses
2 tsp vanilla extract
3 1/4 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1 tbsp ground ginger
1 tsp cinnamon
1/2 tsp all spice
1/2 tsp nutmeg
1/8 tsp clove
Preheat oven to 350 degrees.
Beat soften butter on medium until fluffy, about 1 minute. Add sugar, molasses, egg, and vanilla and mix for another minute or two until smooth.
In a separate bowl combine all dry ingredients and spices. Add the dry ingredients to the mixer in 3 batches making sure it’s mixed thoroughly in between. Mix until a soft, sticky dough forms.
Remove dough and divide in two. Wrap each piece in cling wrap and refrigerate for at least one hour.
When you are ready to roll them out allow the dough to become pliable first, about 10 minutes on the counter should do it. Flour a board lightly, too much flour and they will crack. If you feel like your dough is too stiff you can roll it out between two sheets of wax or parchment paper to avoid sticking.
Arrange on a baking sheet lined with parchment paper so none are touching. Bake for 6-8 minutes at 350 degrees.