Whether or not you actually like gingerbread cookies is kinda irrelevant. You make them every single year because you can't imagine Christmas without them. And because they're so damn adorable. So today we share the best gingerbread cookie recipe there is out there.
- 3/4 c. (1 1/2 sticks) butter, softened
- 3/4 c. packed brown sugar
- 2/3 c. molasses
- 1 large egg
- 1 tsp. pure vanilla extract
- 3 1/4 c. all-purpose flour
- 1 tbsp. ground ginger
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- Icing, for decorating
DirectionsIn a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and beat until combined.
In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients until dough just comes together. (Do not overmix!)
Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours.
Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4" thick. Cut out gingerbread men and transfer to baking sheets.
Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
Repeat with the remaining disc of dough. Decorate with icing as desired.
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