Whenever I think of Christmas cookies, gingerbread cookies come to mind first! My daughter is quite picky when it comes to her gingerbread cookies. Together, we have tried many different recipes, and this is the one she approved! so we are sharing our favourite one with you; perfectly spiced, soft in the center, and crisp on the edges.
Give our recipe a try, you won't be disappointed!
10 tablespoons (2/3 cup) of unsalted butter, softened
3/4 cup of brown sugar
2/3 cup of molasses
1 large egg
1 teaspoon of pure vanilla extract
3 and 1/2 cups of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 tablespoon of ground ginger
1 tablespoon of ground cinnamon
1/2 teaspoon of ground allspice
1/2 teaspoon of ground cloves
In a large bowl, beat the butter for about 1 minute, until it's completely smooth and creamy (you could use a hand mixer if you'd like).
Add the brown sugar and molasses and beat until it's combined and creamy looking.
Add in and beat the egg and vanilla for at least 2 minutes. * The butter may separate; don’t worry if this happens.
In a separate bowl, whisk together all the dry ingredients: flour, baking soda, salt, ground ginger, cinnamon, allspice, and ground cloves, until combined.
Slowly add the dry ingredients into the wet ingredients and mix until combined. *The cookie dough will be quite thick and slightly sticky.
Divide the dough in half and place each half onto a large piece of plastic wrap. Wrap each piece of dough tightly and chill in the fridge for at least 1 hour (your dough can chill in the fridge for up to 3 days). I usually chill mine overnight. *Dividing the dough into two portions allows it to chill faster.
Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper, or a silicone baking mat.
Remove 1 wrapped cookie dough ball from the fridge. Flour a work surface, as well as your hands and the rolling pin- this dough can be quite sticky. Roll out the dough until it's about 1/4-inch thick. Cut it into shapes. Place the shapes 1 inch apart on your prepared baking sheets. Re-roll your dough scraps until all the dough is used.
Bake the cookies for about 9 minutes. Once the cookies have completely cooled, you could have fun decorating them!