Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/3 cup molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions:
Put the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl and mix them together with a whisk
Melt the butter and mix it with the brown sugar in a separate large bowl
Beat the mixture until it is smooth and creamy
When you add the egg, molasses, and vanilla extract to the butter mixture, keep mixing it until everything is well mixed
Slowly add the dry ingredients to the wet ones and mix them together until a soft dough forms
You should split the dough in half and then flatten each half into a disc shape
Cover each disc in plastic wrap and put them in the fridge for at least two hours or overnight
Warm your oven up to 350F 175C and put parchment paper on baking sheets
On a floured surface, make a 1/4-inch-thick circle out of one disc of chilled dough
Get out your favorite gingerbread cookie cutters and cut out shapes
Then, move the cookies to the baking sheets that have been prepared
Cut out more cookies until all the dough is gone
Reroll the scraps and do this again and again
After the oven is hot, bake the cookies for 8 to 10 minutes, or until the edges are just beginning to turn golden
After baking, let the cookies cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way
Add icing, sprinkles, or any other toppings of your choice to the cookies once they are completely cool
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