Ingredients:
3 cups (360g) all-purpose flour
3/4 tsp baking soda
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cup (170g) unsalted butter, softened
3/4 cup (150g) brown sugar
1 large egg
1/2 cup (160g) molasses
1 tsp vanilla extract
For decorating (optional):
Icing sugar + milk or egg white (for royal icing)
Sprinkles
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Instructions:
1. Mix dry ingredients:
In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
2. Cream butter and sugar:
In a separate large bowl, beat the butter and brown sugar until light and fluffy.
3. Add wet ingredients:
Mix in the egg, molasses, and vanilla until well combined.
4. Combine:
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
5. Chill the dough:
Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or overnight).
6. Preheat oven:
Preheat to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll and cut:
Roll out dough on a floured surface to about 1/4 inch thickness. Use cookie cutters (trees, stars, gingerbread men…) to cut shapes.
8. Bake:
Place cookies on the baking sheet 1 inch apart. Bake for 8–10 minutes until edges are firm.
9. Cool and decorate:
Let cookies cool completely. Decorate with icing and sprinkles if desired.
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💡 Tips:
For softer cookies, bake a minute less; for crunchier, a minute more.
Keep dough chilled for easier rolling.
Store cookies in an airtight container for up to 1 week
