Classic soft and chewy gingerbread cookies, perfect for gifting and decorating. A must make holiday treat!
Keyword: Christmas, Cookie, Gingerbread
1/2Clight brown sugar
3Call purpose flour
In a large bowl or stand mixer, cream together butter and sugar. Mix in egg and molasses, followed by spices, salt and baking powder. Scrap bowl as needed. Add flour in small batches, mixing and increasing speed as needed until dough comes together and no streaks remain.
Divide dough in half. Shape into discs and wrap well in plastic. Chill for several hours or overnight.
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Generously flour a silicone counter mat or work station. Place one disc on flour, dust well with flour and roll to 1/4-inch thickness. Cut with desired cookie cutters. *Add different sized cookies to separate trays for proper baking; mini cookies to one tray and larger to another.
Freeze tray with cookies for 10-15 minutes.
Bake mini cookies for 7-8 minutes, larger cookies for 12-14 minutes. Allow cookies to rest for 1-2 minutes before transferring to a wire rack to cool completely.
Decorate cookies as desired. Store in an airtight container for up to a week.
*The amount of cookies made from this dough will vary greatly depending on the size of the cookie cutters used. **Omit baking powder if you don't want the dough to spread or puff up at all.An original recipe from Baked by Rachel
Gingerbread Cookies - https://www.bakedbyrachel.com/gingerbread-cookies/