As the holiday season approaches, the aroma of spices and all things nice starts to fill the air. Among these delectable delights, gingerbread cookies hold a special place in my heart. I still remember the first time I baked them with my grandma in her cozy kitchen, a tradition I cherish and continue.
- 3 cups all-purpose flour,
- 1 tsp baking soda,
- 2 tsp ground ginger,
- 1 tsp ground cinnamon,
- 1/2 tsp ground cloves,
- 1/4 tsp ground nutmeg,
- 1/4 tsp salt,
- 3/4 cup unsalted butter, at room temperature,
- 3/4 cup firmly packed dark brown sugar,
- 1/2 cup molasses,
- 1 large egg,
- 1 tsp vanilla extract,
In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
Cream the butter and brown sugar together until light and fluffy. Beat in the molasses, egg, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours, or overnight. This step is crucial for the cookies to keep their shape.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out shapes. Place cookies on the prepared baking sheets and bake for 8-10 minutes, or until edges are just starting to brown.
Final words
There you have it, a batch of wonderfully chewy gingerbread cookies that are sure to become a holiday favorite in your home. Thank you for baking along with me! I hope your kitchen is filled with joy and the sweet smell of spices as you whip up these festive treats. Don’t forget to check out other recipes on my site for more culinary inspiration. Happy baking!
Tags
gingerbread cookies recipe, chewy gingerbread cookies, holiday baking, cookie recipe
